Potato, leek & garden-vegetable soup
A blended vegetable soup with potato, leek, celeriac and tomato.
AI-generated food image for illustration. Presentation may differ from the recipe.
Ingredients
Suggested kitchen quantities. See the source note.
In the kitchen
- 1
Wash all vegetables thoroughly, including between the leek layers. Peel potatoes and celeriac, then chop all vegetables. Keep some parsley for serving.
- 2
Put vegetables and remaining parsley in a large pan. Add enough drinking water to cover and bring to a boil.
- 3
Reduce heat, cover loosely and simmer for about 1 hour, until all vegetables are tender.
- 4
Blend carefully using a stick blender, keeping hot liquid away from skin. Add water if needed. Serve with lemon, reserved parsley and optional oil.
Contains celery. Potatoes contribute carbohydrate. This soup is food, not a kidney cleanse, and no eating schedule is prescribed.
Shared with care.
Credited clearly.
The source gives vegetable quantities, a one-hour simmer and blending. This adaptation uses ordinary drinking water, a smaller measured celeriac portion and serving amounts. Water, exact portions and safety details are editorial additions. Medical claims and prescribed meal times are omitted. This version is untested.
Original ingredients, translated: 2–3 potatoes, one large onion, one leek, several garlic cloves, one celeriac root, 2–3 tomatoes, one green pepper and a handful of parsley; simmer at least 1 hour, blend, no salt, optional cold-pressed oil and lemon at serving.
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