Simple Leek and Red Onion Soup

This simple leek and red onion soup is the perfect after work, midweek meal. It is ready in around 20 minutes and provides a filling, cheap, warm meal for the whole family.

Soup is a great way to use up leftover vegetables

The most awesome thing about soup is you can throw whatever you like in: wilting veggies in the fridge along with common cupboard staples, like onion and garlic. I had a leek, which was moved around the kitchen from one counter to another, so I decided it was getting used up. For this leek and red onion soup, play around with the flavours, ingredients and combinations. Red peppers would have been awesome in this.

Making a lighter soup

I particularly like soup, especially when trying to eat healthily during the week.

For this simple leek and red onion soup, I fried the onions, added some garlic, a touch of cayenne and paprika, and there you go. I no longer eat meat, so kept it veggie, but it would be lovely with some chicken or even prawns thrown in.

To lighten this soup up a little, I used milk instead of cream or coconut milk and was pleasantly surprised at how creamy it tasted. Alternatively, the milk can be omitted, and more vegetable stock can be added.

Bread sides perfect for soup:

I am not sure about you, but often the best part of having soup for dinner is the bread side. Here are some of my best bread recipes, perfect for mopping up this wholesome, delicious soup:

• • Spelt cheese soda bread
  • Super soft spelt bread rolls
  • Mozzarella bread
  • Wholemeal spelt soda bread
  • Swedish rye and wholemeal seed bread
  • Spelt jalapeño cornbread

Print Pin

Simple Leek and Red Onion Soup

Course Soup

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4 people

Ingredients

• 20g (1 tbs) butter
• 1 tbs olive oil
• 1 onion (chopped)
• 1 red onion (chopped)
• 3 cloves garlic (finely chopped)
• 1 small leek (chopped)
• 1 tsp paprika
• ¼ tsp cayenne powder
• 125ml (½ cup) milk
• salt and pepper (to taste)
• 500ml (2 cups) vegetable stock
• Rosemary (garnish - optional)

Instructions

• Melt the butter and oil together in a pan.
• Add the onions, garlic and leek. Fry until softened.
• Add the paprika and cayenne pepper and fry for a further minute or so.
• Add the milk and stock, bring to the boil and cook for around five more minutes. Taste and add salt and pepper as required.
• Pour the soup into a blender and blitz until smooth. Serve immediately with your favourite bread. Enjoy!

Notes

 

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.