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–+ servings
Gluten-Free Garlic and Leek Soup

Comfort in a Bowl: Gluten-Free Garlic and Leek Soup

This Gluten-Free Garlic and Leek Soup is a cozy delight, combining sweet leeks and roasted garlic in a creamy coconut milk base.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Gluten-Free
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Diced Sweet Potato Adds natural sweetness and creamy texture.
  • 3 cups Sliced Leeks Clean thoroughly to remove trapped dirt.
  • 1 head Whole Head Garlic Roasted to bring out sweetness.
  • 4 cups Vegetable Broth Can substitute with chicken broth.
  • 1 can Crushed Tomatoes Adds acidity and body to the soup.
  • 2 tablespoons Tomato Paste Concentrates tomato flavor and thickens the soup.
For the Spice Blend
  • 1 teaspoon Curry Powder Adds warmth and complexity.
  • 1 teaspoon Chili Powder Introduces mild heat.
  • 1 teaspoon Ground Turmeric Offers earthy flavor and vibrant color.
  • 1/2 teaspoon Ground Cardamom Provides a hint of sweetness.
  • 1 teaspoon Sea Salt Enhances overall flavor.
  • 1/2 teaspoon Black Pepper Using freshly ground enhances taste.
For Garnish
  • 1 cup Coconut Milk Adds creaminess.
  • 1 cup Watercress Fresh herb for topping.

Equipment

  • Oven
  • Large pot
  • immersion blender
  • Aluminum foil

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Slice off the top of the whole head of garlic and drizzle with olive oil. Wrap in foil and roast for about 30 minutes until soft.
  2. Clean the leeks by discarding the dark green tops and rinse thoroughly. Peel and dice the sweet potato into 1/2-inch chunks.
  3. In a large pot, heat olive oil over medium heat. Add leeks and sauté for about 8-10 minutes until soft and translucent.
  4. Stir in curry powder, chili powder, turmeric, and cardamom. Cook for 2-3 minutes to bloom the spices.
  5. Add sweet potato, vegetable broth, crushed tomatoes, and tomato paste. Stir to combine and bring to a gentle boil. Simmer uncovered for about 30 minutes until sweet potatoes are tender.
  6. Squeeze the roasted garlic cloves into the soup and blend until smooth with an immersion blender.
  7. Ladle the soup into bowls, swirl in coconut milk, and garnish with fresh watercress.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 4gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 150IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

Enhance flavors with salt and adjust spices to your preference. Store in an airtight container for up to 5 days in the fridge or freeze for up to 3 months.

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