Vegetable soup with leek

Ingredients

• 1 mediumonion
• 2carrots
• 1 handfulfrozen peas
• 1 smallleek
• Amount unspecifiedsmall soup pasta, such as pasta pearls or alphabet pasta
• 1 cubevegetable stock cube
• ¼ tspsweet paprika
• 1 tspchopped parsley
• To tastesalt
• As neededoil

Instructions

1. 1

   Soften the onion

   Finely chop the onion and briefly fry it in a little oil.

2. 2

   Fry the carrots

   Slice the carrots into rounds, add them to the onion and fry together briefly.

3. 3

   Make the broth

   Stir in the paprika, pour in water, add the vegetable stock cube and bring the soup to the boil.

4. 4

   Cook the vegetables

   After 20 minutes, add the peas and sliced leek. Continue cooking until the vegetables are tender.

5. 5

   Cook the pasta

   Meanwhile, cook the soup pasta separately.

6. 6

   Season and finish

   Season the soup with salt and stir in the parsley at the end.

What is vegetable soup with leek?

This is a straightforward Central European-style vegetable soup, built from a lightly fried onion and carrot base, then simmered with leek and peas. Its simple stock and small pasta make it a comforting, adaptable bowl.

Separate pasta cooking is useful here: it lets you add the pasta when serving and keeps it from soaking up too much broth as the soup stands.

Nutrition and macros by portion

The nutrition label shows one serving as written: 55 calories, 2g protein, 8g carbs, 2g fat.

Most of the carbohydrates come from the pasta, carrots and peas; the oil supplies most of the fat, while the vegetables and stock contribute only modest protein. For a more balanced plate, serve it with a protein-rich side such as beans or plain yoghurt.

Build a savoury base

Onion: chop it finely so it softens quickly and spreads through the broth.

Carrot: briefly frying the rounds with the onion brings out their sweetness before the water and stock go in.

Add the vegetables in stages

Leek and peas: these go in after the first 20 minutes, so they have less time to cook than the carrots. Slice the leek into even pieces and cook until tender.

Paprika: stir it in before adding the water, then move on promptly to the broth so it does not scorch in the pan.

Cook pasta separately

Pasta: cook it in a separate pan according to its packet instructions, as the recipe specifies. This makes it easier to keep the pasta tender rather than swollen in the soup.

To serve: spoon pasta into bowls and ladle the soup over it, or combine only the portions you are serving.

Check tenderness and seasoning

Vegetables: the soup is ready when the carrot and leek are tender but still hold their shape. The recipe gives a 20-minute simmer before adding the peas and leek, then asks you to continue until soft.

Salt: taste the broth at the end before adding any, since the stock cube already contributes salt.

Make it a meal

Serve the soup with the cooked pasta for a simple bowl, or add bread at the table if you want something more substantial. A little extra chopped parsley can be scattered over each serving.

Recipe notes & tips

• Cut the carrot and leek into similarly sized pieces so they cook evenly.
• Use only enough oil to coat the base of the pan when frying the onion.
• Keep the pasta separate until serving if you expect leftovers.
• Taste the broth before adding salt because the stock cube may already be salty.
• Add the parsley at the end to keep its flavour fresh.

Variations

• Use alphabet pasta: cook it separately for a child-friendly bowl.
• Add celery: slice it and fry it briefly with the carrot.
• Use fresh peas: add them with the leek and cook until tender.
• Add black pepper: season the finished broth to taste.
• Make it heartier: stir cooked white beans into the soup near the end.

Common mistakes to avoid

• Scorching the paprika: add the water soon after stirring it in.
• Overcooking the pasta: cook it separately and follow its packet timing.
• Adding salt too early: taste after the stock cube has dissolved, then adjust.
• Uneven vegetable pieces: slice them to a similar size for more even cooking.
• Cooking the leek too long: check it for tenderness after adding it with the peas.

How to store

Cool the soup promptly and refrigerate it in a covered container for up to 3 days. Store the pasta separately where possible, then reheat the soup gently until steaming and add the pasta to each bowl.

Frequently asked questions