Leek and Almond Soup Recipe

Name: Leek and Almond Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic; 2 tablespoons olive oil; 2 leeks, cleaned and sliced thin (about 2 cups); 2 large potatoes, cubed (about 2 cups); 1 onion, peeled and minced; 2 zucchini, washed and sliced (about a cup or more); 1 quart vegetable broth (or 1 quart water and 2 double boullion cubes knorr); sea salt; pepper; 1 (12 ounce) can evaporated milk; ¼ cup almonds, blanched and peeled

Servings: persons

2 cloves garlic
2 tablespoons olive oil
2 leeks, cleaned and sliced thin (about 2 cups)
2 large potatoes, cubed (about 2 cups)
1 onion, peeled and minced
2 zucchini, washed and sliced (about a cup or more)
1 quart vegetable broth (or 1 quart water and 2 double boullion cubes knorr)
sea salt
pepper
1 (12 ounce) can evaporated milk
¼ cup almonds, blanched and peeled

1
Heat oil in a soup pot, and sautee garlic until golden, but not burned.
2
Add vegetables and continue to toss with the oil and cook for about 5 minutes over medium high heat.
3
Add broth (or water and boullion), sea salt and pepper to taste, and almonds.
4
Bring to a boil, reduce heat, cover and simmer for about 30 minutes, or until vegetables are very tender.
5
Remove from heat, add evaporated milk and puree using an immersion blender, or in batches in the blender.
6
Serve hot or cold, garnished with chopped almonds, chopped parsley or croutons.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cloves garlic, 2 tablespoons olive oil, 2 leeks, cleaned and sliced thin (about 2 cups), 2 large potatoes, cubed (about 2 cups), and more.

Yes, Leek and Almond Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leek and Almond Soup

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