How to turn leek leaves from waste to culinary treasure

Green cream soup has gained recognition among those who appreciate simple kitchen solutions and a zero-waste cooking approach. The recipe is easy to recreate and doesn't require special shopping.

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

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

Ingredients:

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

Preparation:

1. Cut the onion, leek into thick slices, and thinly slice the garlic.
2. In a heated pot, fry the onion and leek in olive oil over low heat until they brown nicely and soften.
3. Peel the potatoes and carrots, then cut them into larger cubes. Add the vegetables to the frying onion and leek. Mix everything and fry for 5 minutes. Toward the end, add the chopped garlic.
4. When the garlic is browned, pour in enough water to cover 2/3 of the ingredients.
5. Add the allspice berries and bay leaves. Cook everything over medium heat until the potatoes and carrots soften.
6. Finally, season the soup with salt and pepper. Remove the bay leaves and allspice berries.
7. Blend the soup with a blender to achieve a creamy texture.
8. You can lighten the soup with heavy cream, coconut milk, or another "whitener."
9. Serve with toasted pumpkin seeds, sunflower seeds, or white sesame seeds.