Leek and Ginger Soup
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.
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.