Warming Leek & Thyme Soup
Valerie's French Kitchen | Leek and Thyme Soup

Last week’s Sweet Potato and Red Pepper Soup was so well received at home that it inspired me to try another one. And let’s face it – we have the frigid temperatures for a few more weeks. Cozy up by the fireplace on a cold winter night, with a bowl of this warming Leek and Thyme Soup.

This is a simple recipe to make, especially when you are running short of time. It’s nutritious and healthy and there is a good chance that most of the ingredients are already in your fridge and pantry. The recipe calls for seasonal vegetables that are easily found in your local supermarket or farmer’s market and very reasonably priced. Leeks are best consumed between December and March but are available throughout the year, just like potatoes. The cream or yogurt at the end enhances the velvety texture of the soup and adds a rich feel.

Vegan Friendly Option

This time I wanted to try something sightly different; so I swapped the cow’s milk for unsweetened almond milk and I replaced the cream or yogurt with some truffle flavored hot sauce. This was an experiment and it turned out to be absolutely delicious! The unsweetened almond milk taste was very discreet and was a good alternative to regular milk. If you do not like almond milk and still want a vegan option, substitute with soy, hemp or flax milk.

I would have never thought that hot sauce and truffle oil would be good together. Yet they are indeed an unusual and lovely combination. The truffle hot sauce definitely brings the dish to another level! In the end this was a 100 % vegan soup. Which was just perfect for me as I am leaning towards a plant based diet whenever I can.

I re-discovered leeks not long ago and realized how versatile they are and how much I enjoy incorporating them in various recipes. Besides using them in soups or veloutes, they are delicious sauteed or lightly fried. Leeks are also a great base for a quiche or vegetable gratin.

Leek and Thyme Soup - Ingredients
Valerie's French Kitchen | Leek and Thyme Soup pureed

I chose to puree all the ingredients but this delicious leek and thyme soup can also be enjoyed in its original state, (not pureed) “peasant style”.

It is a light soup full of vitamins and minerals. Unfortunately the potatoes have a bad reputation, which in fact is not justified! They are a great source of fiber, B complex vitamins (B6 and folate), vitamin C,  as well as minerals such as iron, magnesium and potassium.

Leeks are high in potassium and low in sodium. They are a natural diuretic and help regulate digestion. They are a good source of dietary fiber and vitamins A, B6, B9, K and particularly vitamin C – which helps protect the immune system and the nervous system. Vitamin C also helps with iron absorption and reducing fatigue. In fact, leeks have around twice the amount of Vitamin C as the same quantity of oranges. So make sure to include them in your meals!

Did you know? 

The leek is one of the national emblems of Wales, worn along with the daffodil. The vegetable became the national emblem of Wales following an ancient victory by an army of Welshmen who wore leeks as a distinguishing sign.

Source: Fondation Louis Bonduelle

À Bientôt

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