Making the most of leek leaves: Recipes to avoid waste

This green cream soup has gained appreciation among those who value simple kitchen solutions and a zero-waste approach to cooking. The recipe is easy to follow and does not require exceptional shopping.

Leek leaves often end up in broth, enriching their flavour. However, this is not the only solution, especially if you have young leek leaves. These can be simply chopped and added to a salad or used instead of spring onions on sandwiches or sandwich spreads. Older green parts of the leek should be blanched beforehand.

Leek leaves can also be used in meat marinades—just grind them into a paste with olive oil, garlic, rosemary, or thyme. Dried and powdered leek leaves make an excellent spice. Mix them with salt and use them to season soups, sauces, and salads.

Ingredients:

• 18 ounces of whole leeks or just green leaves,
• 2 onions,
• 2-3 cloves of garlic,
• 2 potatoes,
• 1 carrot,
• 5 allspice berries,
• 4 bay leaves,
• 3 tablespoons of olive oil,
• Salt and pepper to taste.

Preparation:

1. Slice the onion, leek into thick strips, and thinly slice the garlic.
2. Fry the onion and leek in a pot with heated oil. Cook the vegetables on low heat until nicely browned and softened.
3. Peel the potatoes and carrots, then cut them into large cubes. Add the vegetables to the frying onions and leeks. Mix everything and fry for 5 minutes. At the end, add the sliced garlic.
4. When the garlic is browned, cover the mixture with water—enough to make up two-thirds of the total volume.
5. Add the allspice berries and bay leaves to the soup. Cook on medium heat until the potatoes and carrots are softened.
6. Finally, season the soup with salt and pepper. Remove the bay leaves and allspice berries from the pot.
7. Blend the soup into a cream using a blender.
8. You can lightly thicken the soup with double cream, coconut milk, or any other thickener.
9. Serve with toasted pumpkin seeds, sunflower seeds, or white sesame seeds.