Healthy Leek & Ginger Soup Recipe

For the recipe that nourishes all winter long

Welcome to my favorite soup of 2024. This leek and ginger soup recipe is hearty and healthy. One of my favorite things about it is that I use nourishing homemade bone broth. It makes it so flavorful and nutrient-dense. I hope this recipe nourishes your family for years to come.

Winter at Brit’s Table

Welcome to the Table. I have a very special recipe for you today. It is my favorite created soup. After this recipe, you are going to be seeing some pretty amazing French recipes. My goal is to make this a French Holiday. AH. I’m so excited. But don’t worry, this recipe is always here if you need a pick-me-up. Thank you for being here. You will always have a seat at my Table, Brit’s Table.
I am also happy to be sharing my links and where you can find me (more below).

I am now an Amazon affiliate, so I want to disclose that I do have links to products I use in case you guys are curious! Now here’s the part where I drop all my links to my socials for you. Appreciate you!

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Pinterest is the best place to save these recipes. You can put them in a folder and keep it all organized!

Why leeks and ginger?

When creating this leek and ginger soup, I thought of 2 things. I want it to be nutritious, boost your immunity, and I want it to taste good, duh. All the ingredients I chose make it so nutrient-dense. I wanted to be thoughtful in this recipe.

I chose leeks because they are one of my favorite foods, and ginger because of the notorious health benefits. So, why not put them together? The ginger gives it a good bite, and the other vegetables just add to it all. I added chicken for extra protein and heartiness.

So, in the end, the health and longevity of myself and you guys is what makes me inspired to create recipes like this.

Why are these ingredients nutrient-dense?

What makes this such a nutrient-dense meal? Pretty much everything inside of it. That’s how I roll here. So let’s dive in.

Bone broth: Is an amazing source of collagen, great for your gut health, contains high quality protein, and so much more. That’s why I like to use it in this soup because it makes it very hearty and filling.
Here’s the blog to make your own. <3

Fennel: Jam-packed full of vitamins and minerals like calcium, magnesium, potassium, and manganese. Fennel is rich in powerful antioxidants like chlorogenic acid, limonene, and quercetin.

Ginger: Ginger helps speed up the digestion process and empties your stomach more quickly. Improves Immunity, improves cognitive function, and so much more.

Leeks: Leeks are high in nutrients, particularly magnesium and vitamins A, C, and K. They boast small
amounts of fiber, copper, vitamin B6, iron, and folate.

These are the highlights of this recipe. So, I hope this motivates you even more to make this one.

What you may need:

• Quality Broth Always – Make sure you get organic if you can, and make sure those ingredients are clean!
• A Quality Olive Oil <-15% off with the link if interested – A lot of olive oils are cut with other oils. This olive oil is 100% Greek, Extra Virgin, harvested early for potency, and cold pressed. It’s my favorite.
• Dutch oven or soup pot – If you’re in the market for a good Dutch oven, I have two really good options for you. Le Creuset, this is the one I have, or Lodge, still great quality just way more affordable.
  

The recipe

Ingredients List:

• 3 Medium leeks, chopped thin
• 1 Large fennel bulb chopped small
• 1 Shallot
• 4 Tbsp Extra Virgin olive oil
• 6-8 Celery Stalks (depending on size) chopped small
• 4 Bone in skin on chicken thighs(or 2-3 breasts) (boiled separately and shredded)
• 2 Large zucchinis
• 4 Inches of ginger minced (I would put more next time, but it depends on how strong you like your ginger)
• 10 Cups of broth (preferably good bone broth, or vegetable/chicken broth)
• 2 Bay leaves
• 5-7 Sprigs of thyme (I like a lot of thyme flavor)
• Pepper (a good amount)
• 2 Tsp Good SALT (Depending on the broth you use, you may need more or less)
• Additional salt to taste.

Method:

1. You are going to need a big pot or a large Dutch oven for this recipe. I love to use my Le Crueset, its quality, and just honestly make food better.
2. First, you’re going to chop all your vegetables small, starting with the celery, fennel, and shallot.
3. Then you are going to add the olive oil to the pot, followed by the celery, fennel, and shallot.
4. It’s time to do the ginger. I like to peel my ginger with a spoon and then mince it. I mince it straight into the pot using a zester. <- This one is really good.

5. Put your Dutch oven on the stove and bring the heat up to medium. Stir the vegetables often. Sauté until the celery and onion start to soften, around 3-5 minutes.
6. While that’s going on, you’re going to wash and thinly chop the leeks.
7. Once the celery and fennel start to soften, add the leeks and stir.
8. Now, when the leeks start to get soft, you are going to want to pour a bit of bone broth into the pot to deglaze it because there might be browning from the vegetables at the bottom.
9. Add the remainder of the broth to the pot and mix very well. Let that simmer on low while you cut the zucchini.
10. When the zucchini is chopped, you are going to add it to the soup along with the bay leaves and thyme. [As pictured below.]

11. Now you can add the pepper and salt. Bring the soup to a boil and then reduce the heat to low and place the lid on. Let the soup simmer for 20-40 minutes, until the zucchinis are soft.
12. Your Leek and Ginger soup is now done! Enjoy a large bowl and homemade sourdough on the side.

Questions/Comments

First of all, thank you for reading this article and trying this recipe. If you find the time to leave me a comment, it really means a lot and helps me out a bunch on this blogging journey!
Also, if you ever have a question, you can leave a comment on any post, and I will answer within 24 hours. My DM’s on IG are also open, and I check those daily.
Appreciate you for being here!! See you at the next recipe!!

Other Soups You Will Love:

Italian Penicillin Soup -This one is close to being my new favorite soup…
Italian Meatball Soup – My husband’s new favorite.
Loaded Miso Soup – Another nutrient-dense creation.

Leek and Ginger Soup

Brittany Piscatella

This leek and ginger soup recipe is hearty and healthy. One of my favorite things about it is that I use nourishing homemade bone broth. It makes it so flavorful and nutrient dense.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Soup, soup recipe

Cuisine Nutrient Dense Recipe, soup recipe

Servings 6 people

Ingredients

  

• 3 Medium leeks chopped thin
• 1 Large fennel bulb chopped small
• 1 Shallot
• 4 Tbsp Extra Virgin olive oil
• 6-8 Celery Stalks depending on size chopped small
• 4 Bone in skin on chicken thighs or 2-3 breasts (boiled separately and shredded)
• 2 Large zucchinis
• 4 Inches of ginger minced I would put more next time but it depends on how strong you like your ginger
• 10 Cups of broth preferable good bone broth, or vegetable/chicken broth
• 2 Bay leaves
• 5-7 Sprigs of thyme I like a lot of thyme flavor
• Pepper a good amount
• 2 Tsp Good SALT Depending on the broth you use, you may need more or less
• Additional salt to taste.

Instructions

 

• You are going to need a big pot or a large Dutch oven for this recipe. I love to use my Le Crueset, its quality and just honestly make food better.
• First you’re going to chop all your vegetables small, starting with the celery, fennel and shallot.
• Then you are going to add the olive oil to the pot, followed by the celery, fennel and shallot.
• It's time to do the ginger. I like to peel my ginger with a spoon and then mince it. I mince it straight into the pot using a zester.
• Put your Dutch oven on the stove and bring the heat up to medium. Stir the vegetables often. Sauté until the celery and onion start to soften, around 3-5 minutes.
• While that's going you're going to wash and thinly chop the leeks.
• Once the celery and fennel start to soften, add the leeks and stir.
• Now, when the leeks start to get soft you are going to want to pour a bit of bone broth in to deglaze the pot because there might be browning from the vegetables at the bottom.
• Add the remainder of the broth to the pot and mix very well. Let that simmer on low while you cut the zucchini.
• When the zucchini is chopped you are going to add it to the soup along with the bay leaves and thyme. [As pictured in above recipe.]
• Now you can add the pepper and salt. Bring the soup to a boil and then reduce the heat to low and place the lid on. Let the soup simmer for 20-40 minutes, until the zucchinis are soft.
• Your Leek and Ginger soup is now done! Enjoy a large bowl and homemade sourdough on the side.

Keyword easy soup recipe, healthy soup recipe, leek and ginger soup, nutrient dense soup