Creamy Leek Soup w/ Spicy Granola {V, GF}

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Find a comfort in a bowl of this rich and creamy leek soup and get excited for that sudden kick of crunchy spicy granola on top.

Because why would soups have to be boring!?

I must admit that green smoothies are still my favorite form of consuming greens. I love pasta with green pesto, as well as green pancakes. Ok, I love salads as well. but those come only as a third choice, together with soups. It’s just seems to be less exciting to make and eat a bowl of soup than stir some green pesto in a plate of hot pasta… I’m terrible 🙂 That’s why I wanted to create a soup that will be more interesting to eat (and prepare, likewise).

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Leeks are always around in my house, especially in this winter time. I like to use them to add flavor to other foods but I also like to make them a star of the meal. This soup, although very simple, and made with only 6 ingredients, is very delicious – rich, creamy and fulfilling – because leeks are its *star*.

Still, I didn’t want to stop there. I wanted to add something to this simple recipe to make it more interesting, so I came up with an unexpected element – spicy granola. Although I love sweet granola, I thought making one in a savory (and spicy!) version could be as delicious. And boy was I right! 🙂 Don’t forget-  you can always make this granola ahead and sprinkle it on any other creamy soup or eat as a snack with some yogurt. However, this combo of soup and granola really rocks and you should give it a try!

CREAMY LEEK SOUP w/ SPICY GRANOLA {vegan + gluten-free}

serves 4 –

Ingredients:

soup

2 Tbsp olive oil

8 oz (250g) washed and trimmed leeks, sliced

1 large carrot

2 garlic cloves

pinch of salt

3 cups vegetable broth*

1 Tbsp lovage**

spicy granola

2 cups oats

1 cup almonds

1/2 cup pumpkin seeds

1/4 cup black sesame seeds

1 tsp ground cumin

1/2 tsp ras-el-hanout

1/2 tsp chilli flakes

1/3 cup olive oil

1 Tbsp date syrup

1 1/2 tsp salt (preferably fleur de sel)

 

Leek soup served with spicy granola - culinary postcards
Leek soup served with spicy granola – culinary postcards

 

Instructions:

for soup

  1. Start with washing leeks. Trim ends, then half them lengthwise and wash under running water. Slice them thinly crosswise, then place in a bowl and cover in water.
  2. While leeks are soaking, get your equipment and rest of the ingredients ready.
  3. Peel and slice carrot, peel garlic cloves and chop.
  4. After 10 minutes, take the leeks out of the water, discard the water (and dirt that may fall on the bottom of the bowl), and place them back in the bowl, ready for use.
  5. Using a heavy bottom pot, warm those 2 Tbsp of olive oil and add leeks. Salt them a pinch and sautée for 5 minutes, stirring occasionally.
  6. Now add carrots and garlic and pour vegetable stock over, cover with a lid and bring to boil.
  7. Cook for about 10-15 minutes, until carrots get softer, adding lovage close to the end of cooking.
  8. Take of the heat and leave to cool down a bit before you blend it to a creamy soup (you can use either hand blender or high speed blender).
  9. Adjust the seasoning and add more water (or stock) if you want to thin it down a bit. Serve with 2 Tbsp of spicy granola and a slice of bread of your choice for a complete meal.

for granola

  1. Mix all dry ingredients in a big bowl.
  2. Combine the spices and add them to a dry mix.
  3. Combine oil and date syrup in a smaller bowl then pour over oat+nut+seed mix.
  4. Spread evenly on the baking sheet (you can use baking paper underneath to avoid washing the tray later) and bake it on 375 (180C) for 20 minutes, then stir well and continue baking for another 15 minutes.
  5. Leave to cool at the room temperature then store in a glass jar and use in 3-4 weeks.

Notes

*If you have no vegetable stock at hand, boil 3 cups of water to which you can add celery salt, some garlic powder, thyme etc. – or just your favorite soup seasoning mix.

** If you can’t find lovage, replace it with a Tbsp of combined fresh parsley and celery leaves.

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