Pear and Leek Soup

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Pear and Leek Soup

Lightly sweet, peppery, creamy (even though there isn’t any cream), you can taste the pears in a gorgeous savoury way, warm and comforting, it’s spectacularly yummy. Very easy to make, perfect for any occasion. 
My Notes:
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Meal Type: dinner, Lunch, Soup
Special: 10 Ingredients or Less, Freezer-Friendly, Gluten-Free, Nut-Free, Soy-Free
Tool: Blender, Stove
Ingredient: Potatoes
Servings: 8 Servings
Calories: 140kcal
Ingredients
  • 1 tablespoon(s) olive oil
  • 1 tablespoon(s) vegan butter
  • 3 leeks (white and light green parts), white and light green parts chopped
  • 6 cup(s) vegetable broth
  • 5 bartlett pears, peeled, cored, and chopped
  • 1 russet potato, peeled and chopped
  • 1 teaspoon(s) ground savory
  • 3/4 teaspoon(s) pepper
  • 3/4 teaspoon(s) salt
Instructions
  • Melt the olive oil and vegan butter in a large pot over medium-high. When hot add in the leeks and sauté for about 5 minutes until the become tender and start to brown.
  • Add the broth, and use your spoon to scrape up any bits that have stuck to the bottom of the pan. Add in the pears and potato and bring to a boil. Reduce to simmer and cook 10 to 15 minutes until the potatoes and pear are nice and tender.
  • Add the spices, then use an immersion blender to blend the soup until completely smooth and cream. Alternatively, you could use a standing blender, blending in small batches, being careful not to fill the blender to high so it doesn't erupt. Serve hot.
Nutrition
Calories: 140kcal
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