Easy Curried Leek Vegetable Soup

Here’s a simple, flavorful soup recipe that you can throw together in minutes! The anti-inflammatory spices and antioxidant-rich veggies can help boost your health—and spirits—on the gloomiest day. Plus this Curried Leek Vegetable Soup is light enough to be a great accompaniment for a meal year round. I love to pair this plant-based (vegan), gluten-free soup with a sandwich, such as my BLTA sandwich, veggie-burger such as this Chipotle Black Bean Quinoa Veggie Burger, or hearty salad, like my Green Goddess Grain Bowl.

Filled with vegetables, including leeks, carrots, celery, and zucchini, with a flavorful tomato-curry vegetable broth, this 10-ingredient soup is based on refrigerator and pantry staples, so it’s easy to make up on a busy night. You can swap out leeks for white, yellow, or red onions, and substitute a different vegetable for zucchini, such as peas, spinach, or broccoli. You can also use frozen vegetables to save time and money when produce is less available.

While the soup is simmering, you can get the rest of your meal ready, and have dinner on the table in about 40 minutes. The leftovers are equally good. Just pack up the soup for lunch the next day, or enjoy it the second day with a different entree. Soups are a great way to fit more veggies into your day, so I’m a big fan of including these delicious recipes in your diet each week. Studies even show that eating soup before your meals can fill you up and reduce your calorie intake for the meal. So, make sure “soups on” in your house today!

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For other plant-based soup recipes, check out these:

Roasted Butternut Squash Soup with Hazelnuts
French Wild Rice Vegetable Soup
Curried Yellow Lentil Stew

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