Celery and leek soup (Mediterranean Style)

This celery and leek soup is a light and tasty dish inspired by Mediterranean cooking. The sweet leeks mix well with the earthy celery.

It makes a delicious start to your meal or a light lunch. Pair it with some crusty bread or a small salad.

This soup is all about fresh ingredients and easy prep. Just a drizzle of good olive oil and some fresh herbs can really make it shine.

Ingredients:

• 2 tablespoons olive oil
• 2 medium leeks, sliced (white and light green parts)
• 4 celery stalks, diced
• 2 medium potatoes, peeled and cut into cubes
• 2 garlic cloves, minced
• 6 cups water
• 1 bay leaf
• ½ teaspoon dried thyme (or fresh thyme leaves)
• Salt and pepper, to taste
• Chopped fresh parsley or dill, for topping

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the leeks and garlic.
3. Cook until they’re soft and smell good, about 5 minutes.
4. Then add the celery and potatoes and cook for another 5 minutes.
5. Pour in the water, add the bay leaf and thyme.
6. Bring it to a boil, then lower the heat and let it simmer.
7. Cover and cook for 25-30 minutes until the veggies are soft.
8. Take out the bay leaf.
9. Use a blender to make the soup smooth.
10. If you want some chunks, only blend half of it.
11. Add a little water if the soup is too thick.
12. Add salt and pepper to taste.
13. Pour the soup into bowls and top with parsley or dill.
14. A little olive oil on top makes it even better.