This leek cream soup, accompanied by homemade turmeric croutons, is a perfect solution for those looking for a healthy, vegan and lactose-free dish. Easy to prepare, it is also ideal for those following a light diet thanks to the absence of animal ingredients. The croutons, prepared with homemade bread and turmeric, add a crunchy and tasty touch to the dish. Discover the step by step recipe!
To be served piping hot, this simple and quick to make dish is low in calories and, thanks to the absence of ingredients of animal origin, it is also perfect for those following a vegan diet or for those who are lactose intolerant. To prepare the croutons, it is advisable to use homemade bread, preferably bland, which is then seasoned with turmeric powder and good extra virgin olive oil.
Ingredients
How to prepare leek cream soup with turmeric croutons: procedure
To add an extra touch to your leek cream soup with turmeric croutons, you can enrich it with a little grated fresh ginger, which goes well with the turmeric and gives a spicy and refreshing aroma. You can add it during the preparation of the velouté, while you cook the leeks and potatoes, or directly to the dish, as a finishing touch.
Furthermore, for those who love contrasting flavours, you could add a drizzle of soy sauce or a few drops of lemon to the velouté before serving, for a note of acidity that balances the creaminess.
Finally, to make the dish even richer, you can top it off with toasted pumpkin seeds or sunflower seeds, which add crunch and a bit of vegetable protein.
An idea for those looking for an even more gourmet variant is to add a little coconut cream to the velouté, for an even smoother result and an exotic flavour.
