A warm, velvety, and comforting soup that soothes the soul and delights the taste buds.
🌿It All Started with a Cup of Sage Tea…
I absolutely love fresh sage! It has a velvety texture, a unique aroma, and a flavor that instantly soothes. Just one leaf in a bottle of water can do wonders, and steeping a few in hot water makes the coziest, most fragrant herbal tea.
Sure, there’s already a roasted eggplant and sage soup on the blog – but somehow, it never made it into my regulars. Which is a shame, really. Sage is magical: sage butter, roasted potatoes with sage, so many amazing combinations just waiting to be explored.
From Pot to Bowl – in Just a Few Steps🌿
So this week, while sipping on some sage tea (and totally relaxing), I decided to give sage the spotlight it deserves.
And what better way to start than with a creamy, comforting potato leek soup – enriched with zucchini for that silky texture, and gently seasoned with nutmeg, thyme, bay leaves, and allspice.
A quick blend with an immersion blender, a sprinkle of fresh sage on top – and there it was.
The number of seconds it took to finish the pot? Let’s just say I’m definitely making it again. 😄
Enjoy every spoonful – and feel the comfort all the way through🥄😋❣
RECIPE
Creamy Potato Leek Soup with Fresh Sage
Just before winter says goodbye, here’s a cozy, soul-warming bowl of comfort – fragrant with sage and full of flavor. Made with simple, everyday ingredients like leeks and zucchini, blended into the perfect velvety texture.💡 Pro tip: Make a double batch. You’ll thank me later!
Salt, white pepper, and a pinch of nutmeg – to taste
1cupoat milk
To Serve
a sprinkle of fresh sage, a drizzle of olive oil, and crispy croutons
Instructions
Heat the oil in a soup pot. Add the leeks and sauté over medium heat, stirring occasionally, for about 5 minutes – until the leeks begin to soften.
Add the garlic and sage, and stir for a few seconds until fragrant.Add the zucchini and sauté for another 1–2 minutes.
Place the bay leaves and allspice berries in a small cloth bag, tea infuser, or tie them in a piece of cheesecloth. Close it well and add to the pot.
Cover the pot and bring to a boil over high heat. Reduce the heat and simmer for about 30 minutes, until the potatoes are tender. Add the oat milk and stir well. Remove the bag with the bay leaves and allspice berries.
Blend the soup using an immersion blender until completely smooth.If the soup is too thick, add hot water gradually until you reach the desired consistency.Taste and adjust the seasoning, if needed.
To Serve
Ladle the soup into bowls. Sprinkle with chopped fresh sage, drizzle with olive oil, and top with croutons.
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