Leek & Vegetable Soup

Ingredients

• 2 leeks, cleaned and sliced
• 2 medium potatoes, diced
• 1 carrot, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups (1 liter) vegetable or chicken broth
• 2 tbsp olive oil or butter
• ½ tsp turmeric (for the golden color)
• Salt and black pepper to taste
• 2 tbsp chopped parsley or cilantro
• Optional: ½ cup celery, diced

Instructions

1. Prepare the leeks
   • Slice the leeks lengthwise and rinse thoroughly to remove any dirt.
   • Cut into thin slices.
2. Sauté the vegetables
   • Heat oil or butter in a large pot.
   • Add onion and garlic; cook for 2–3 minutes.
   • Add leeks and cook until softened, about 5 minutes.
3. Add remaining ingredients
   • Stir in carrots, potatoes, and celery (if using).
   • Add turmeric, salt, and pepper.
   • Pour in the broth.
4. Simmer
   • Bring to a boil.
   • Reduce heat and simmer for 20–25 minutes, until the potatoes and carrots are tender.
5. Finish
   • Taste and adjust seasoning.
   • Stir in fresh parsley or cilantro.
6. Serve
   • Serve hot with crusty bread or crackers.