Supë me Presh
HB-2255 · Hand-built original · Albanian
Meet Supë me Presh, a comforting Albanian leek soup that warms both body and soul on a cold day. Built from fresh leeks, humble root vegetables and a handful of gentle seasonings, it is naturally vegan, gluten-free and lactose-free, wholesome, filling and beautifully simple. In many Albanian homes this soup is an everyday favourite that draws the whole family to the table.
AlbanianSoups1–2 servings378 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumRenal
Main ingredient: potato
Pairs well with: sour cream, green beans, coleslaw, grilled steak, roast chicken
Servings:1quantities adjust to match
Ingredients
- 2-3 leeks (about 10½ oz), white and light green parts only, halved lengthways and sliced
- 1 medium potato (about 5¼ oz), peeled and diced
- 1 carrot, peeled and diced
- 1 qt vegetable stock
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley or thyme leaves, to garnish
Method
- Rinse the sliced leeks thoroughly in a colander to remove any grit, then drain well.
- Heat the olive oil in a saucepan over medium heat. Add the leeks and carrot and cook, stirring, for 5 minutes until the leeks soften.
- Add the potato and vegetable stock and bring to the boil.
- Reduce the heat, cover partially, and simmer for 20-25 minutes until the potato and carrot are completely tender.
- Season with salt and pepper. For a smoother soup, blend about half of it and stir it back in; otherwise serve it chunky.
- Ladle into bowls, scatter with the fresh herbs, and serve hot with crusty bread.
Nutrition (per serving, where published)
378 kcalCalories
3.6 gProtein
31.9 gCarbs
27.3 gFat
3.8 gSaturates
4.8 gFibre
4.1 gSugars
52 mgSodium
0 mgCholesterol
828 mgPotassium
38 mgCalcium
1.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data