coriander leek soup (vegan)

This second part of the Bubble Child Holiday Special is another go-to recipe. I love the citrus notes the coriander gives to the refreshing leek in this surprisingly warming winter soup. It’s not only extremely good for you, but surprisingly decadent with the combination of strong flavors.

Serve either in tiny tea cups for something of a cute appetizer, or grab a big old bowl and find yourself surprisingly satiated!

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coriander leek soup (vegan)

Serves 2-4 (depends upon size)
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Appetizer, Lunch, Snack, Soup, Starter
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot


  • 2 tablespoons sesame seed oil or high heat oil
  • 1 leek (coarsely chopped, only the white and light green parts)
  • 1/2 yellow onion (diced)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon freshly grated ginger (or 1/4 tsp. dried, but fresh is preferred)
  • 1/2 tablespoon coriander grains (whole)
  • 1/4 teaspoon sea salt (plus more to taste)
  • pepper to taste
  • fresh baby herbs and a drizzle sesame seed oil to garnish


Check out the video here at:


Step 1 Heat oil in large sauté pan over medium heat. Add onions and salt. Cook until caramelized, about 2 minutes. Add garlic, ginger, and coriander grains. Cook 30 seconds. Add leek, let sweat out about a minute.
Step 2 Deglaze with enough water to cover the leeks. Increase heat to high. Reduce until liquid is just syrup. Add the same quantity of water again. Repeat the reduction again. Add water one last time, bring to a boil, skim the top, then remove from heat.
Step 3 Let cool a few minutes so not boiling. Mix with either a hand blender or a blender until creamy. Season with salt to taste, serve warm, and garnish with a drizzle of oil and a baby herb.

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