I love leeks and use them in soups, stocks, stews, frittata, quiche or on their own. They impart a creamy texture with a sweet delicate flavour especially in soups. Combined with roasted red bell peppers, this soup is comforting, incredibly delicious and nutritious. Perfect for a cold weather to make you feel warm and cozy. Accompanied with some salad contributes to a light healthy meal.
Leek is the national symbol of Wales. A part of the onion family, leeks are mild in taste. They have a lot of layers with sandy grit between them. The white, yellow centre and tender green part are used, either cut into rings or half (lengthwise). Rinsed and washed well or soaked in water to loosen the grit. Leeks are low in calories, with a good amount of antioxidants, minerals and vitamins. Versatile, tasty, easy to prepare with vital nutrients.
Red bell peppers are sweet and mild in flavour. Roasting the peppers bring out their natural sweetness. Rich in vitamins, antioxidants and essential minerals, they have the highest amount of Vitamin C. Choose ones that are a firm, bright with no blemishes or shrivelled skin.
Leek is the national symbol of Wales. A part of the onion family, leeks are mild in taste. They have a lot of layers with sandy grit between them. The white, yellow centre and tender green part are used, either cut into rings or half (lengthwise). Rinsed and washed well or soaked in water to loosen the grit. Leeks are low in calories, with a good amount of antioxidants, minerals and vitamins. Versatile, tasty, easy to prepare with vital nutrients.
Red bell peppers are sweet and mild in flavour. Roasting the peppers bring out their natural sweetness. Rich in vitamins, antioxidants and essential minerals, they have the highest amount of Vitamin C. Choose ones that are a firm, bright with no blemishes or shrivelled skin.
Leek and Roasted Red Pepper Soup
(Serves 4)
Ingredients:
1 leek
2 red bell peppers
2 large cloves of garlic
4 cups vegetable stock or water
1 vegetable bouillon cube (10 gram)
1/3 cup half and half cream (read note below)
freshly cracked pepper
1 tablespoon butter
croutons for garnishing
salt (if needed)
Method:
Cut and discard the roots from the leek. The white, yellow centre and tender green parts cut into thin rings. Rinse, wash well or soak in water to loosen the grit. Drain well and set aside.
Preheat oven to 400 F or 200 C.
Place whole peppers on a baking sheet and roast till skin is blistered, around 20 minutes. Transfer to a bowl and cover with plastic wrap. On cooling, it will be easy to peel off the skins. Cut into pieces and discard the seeds.
Melt butter in a pan, sauté leeks and garlic on medium heat. When leeks are soft, stir in the roasted peppers and cook for few minutes. Add the stock or water and bring to a boil. Transfer to a blender and carefully holding the lid firmly with a towel, blend until smooth. Pour back into the pan, add bouillon cube, cream and freshly cracked pepper. Simmer until well combined and add salt, if required.
Serve soup topped with croutons.
Note:
(Serves 4)
Ingredients:
1 leek
2 red bell peppers
2 large cloves of garlic
4 cups vegetable stock or water
1 vegetable bouillon cube (10 gram)
1/3 cup half and half cream (read note below)
freshly cracked pepper
1 tablespoon butter
croutons for garnishing
salt (if needed)
Method:
Cut and discard the roots from the leek. The white, yellow centre and tender green parts cut into thin rings. Rinse, wash well or soak in water to loosen the grit. Drain well and set aside.
Preheat oven to 400 F or 200 C.
Place whole peppers on a baking sheet and roast till skin is blistered, around 20 minutes. Transfer to a bowl and cover with plastic wrap. On cooling, it will be easy to peel off the skins. Cut into pieces and discard the seeds.
Melt butter in a pan, sauté leeks and garlic on medium heat. When leeks are soft, stir in the roasted peppers and cook for few minutes. Add the stock or water and bring to a boil. Transfer to a blender and carefully holding the lid firmly with a towel, blend until smooth. Pour back into the pan, add bouillon cube, cream and freshly cracked pepper. Simmer until well combined and add salt, if required.
Serve soup topped with croutons.
Note:
- Half and half refers to the liquid's content of half milk and half cream. Its butterfat content is 10%.
- The soup was perfectly seasoned with the bouillon cube so no salt was added.
