Comforting and nutritious, this leek soup, created by a dietitian, stands out with the addition of silken tofu—an excellent source of plant-based protein that gives it a creamy texture without the need for cream. Perfect for chilly days, it makes for a nourishing starter and freezes easily. Serve it with our Oven-Baked Veggie Platter for the perfect comforting combo.
Preparation
15
min
Cooking
30
min
Servings
6
Nutrition Facts (per serving)
Calories
175
Fat
4
Carbohydrates
29
Fibre
4
Protein
6
Sodium
95
Ingredients
- 15 ml (1 tbsp) olive oil
- 4 leeks (white and light green parts only), sliced
- 1 yellow onion, coarsely chopped
- 3 small potatoes, unpeeled and coarsely chopped
- 1 medium zucchini, coarsely chopped
- 1.5 L (6 cups) reduced-sodium chicken broth (or vegetable broth)
- 300 g (10 oz) silken tofu
Preparation
- In a large skillet, heat the oil over medium heat. Add the leeks and onion, then cook for 2 to 3 minutes, stirring.
- Add the potatoes and zucchini. Cook for another 3 minutes.
- Pour in the broth, bring to a boil, reduce to low heat, and simmer for 25 minutes.
- Transfer to a blender, add the silken tofu, and blend until smooth.
Notes
Store in the refrigerator for up to 5 days. Freeze for up to 3 months.
