Leek and Vegetable Soup

Ingredients:

• 2 large leeks, cleaned and sliced
• 1 onion, diced
• 2 tablespoons olive oil
• 3 carrots, diced
• 3 celery stalks, diced
• 2 potatoes, peeled and diced
• 1 zucchini, diced (optional)
• 1 cup green beans, chopped (optional)
• 8 cups vegetable stock
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Prepare the Leeks:
   • Trim the leeks by cutting off the dark green parts. Slice the white and light green parts and rinse thoroughly to remove any dirt.
2. Sauté the Aromatics:
   • Heat the olive oil in a large pot over medium heat.
   • Add the leeks and onion. Sauté for 5-7 minutes, stirring occasionally, until softened.
3. Add Vegetables and Stock:
   • Stir in the carrots, celery, potatoes, zucchini, and green beans (if using).
   • Add the vegetable stock, thyme, parsley, and bay leaf.
4. Cook the Soup:
   • Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
5. Season and Garnish:
   • Remove the bay leaf.
   • Season with salt and pepper to taste.
   • Serve hot, garnished with fresh parsley.

Variations:

• For creaminess: Blend half the soup and return it to the pot.
• Add protein: Include cooked lentils or chickpeas for a heartier dish.
• Serve with: Crusty bread or a dollop of sour cream for extra richness.

Enjoy this warm and hearty leek and vegetable soup! Let me know if you’d like more variations or recipes. 😊