The potato-leek soup from Vegetarian Times contains light and simple ingredients. It is dairy-free, gluten-free and vegan. It is also low in fat and calories.
To prepare the potato-leek soup, chop 1 onion, dice 2 potatoes and slice up the white and pale green sections from 1 pound of leeks. Gently cook the onion with 1 tablespoon of vegetable oil in a large pot over low heat. When the onion is caramelized, stir in the leeks and potatoes. Pour in 3 cups of vegetable broth, and add 2 teaspoons of grated ginger. Bring the mixture to boil, and then lower the heat and allow the mixture to gently bubble, covered, for approximately 20 minutes or until the vegetables are tender.
Allow the soup to cool for about 10 minutes. Blend the soup until it has a smooth consistency. Reheat the soup in the pot, and add more vegetable broth if necessary. Season with salt, and mix in 1 teaspoon of freshly squeezed lemon juice. Serve the soup in individual bowls with a sprinkling of thinly sliced scallions.
A wholesome and nourishing recipe for leek soup is also available from The New York Times. It includes chicken stock, rice, eggs, lemon and herbs in addition to leeks. Substitute the chicken stock with garlic broth or vegetable stock to make the recipe suitable for vegetarians.