Leek & Ginger Soup Recipe

Nourish and Warm Your body with this soup recipe

Welcome to my favorite soup of 2024. This leek and ginger soup recipe is hearty and healthy. When creating this leek and ginger soup I thought of 2 things. I want it to be nutritious and boost your immunity. I also thought about the taste, I want it to be flavorful. The ingredients that make it so nutrient dense are celery, fennel, bone broth, ginger and so much more. I want to make eating healthy fun, delicious and interesting. If you enjoyed this blog and want to see all that I’m putting out on YouTube, I would love to see you over there. I am starting long form content in November. I am so excited to teach you all to cook. And remember to follow me on Pinterest, so you never miss a recipe and it’s an easy place to pin. I also have a video on my IG if that’s more your speed. IG here. Thanks for being here!

Why are these ingredients nutrient dense?

What makes this such a nutrient dense meal? Pretty much everything inside of it. That how I roll here. So lets 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.
(I have my recipe for this on my Instagram BONE BROTH and will be soon on the blog.)
Fennel: Jammed 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 empty your stomach more quickly. Improves Immunity, improved 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.

The recipe

This is by far my favorite soup. It’s simple but extremely flavorful, especially if you use bone broth. It makes it really hearty and filling. This fall soup recipe is anti-inflammatory and full of protein. I hope that you make this soup for your loved ones. Below is the full recipe. But a few things to note. When making soups you always want to use a quality broth. Because that’s what all the veggies and meat sit in and what you consume the most of. So, if you can, try not to skimp out on the broth.

Ingredients List:

3 Medium leeks, chopped thin
1 Large fennel bulb chopped small
1 Shallot
4 Tbsp 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
Additional salt to taste.

Method:

You are going to need a big pot or a large Dutch oven for this recipe. I love to use my Le Courset, its quality and just honestly make food better. Now your are going to chop all your vegetables small, starting with the celery, fennel and shallot.
Now you are going to add the olive oil the the pan followed by the celery, fennel and shallot to your pot. Then its 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.

Put your Dutch oven on the stove and bring the heat up to medium. Stir often. While that’s going you’re going to chop the leeks thin. 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.

Add the remainder of broth to the pot and mix very well. Let that simmer on low while you cut the zucchini. When the zucchini is don you are going to add it to the soup along with the bay leaves and thyme.

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 and let simmer for 20 minutes or till the zucchinis are soft. Your Leek and Ginger soup is now done! Enjoy a large bowl with fresh salt on top and homemade sourdough on the side.

I hope you enjoyed this recipe. Please let me know if you tried this and what you thought of it. When you make it, it would be amazing if you DMed me a picture on IG. I love to see you guys make these recipes.
Happy eating!

If you enjoyed this you will also enjoy:

Sardinia Minestrone Soup – My husbands favorite

Sardinia Herb Soup – Nutrient Dense

Ikarian Black Eyed Pea Stew – My favorite