Plomeek Soup
Dive into a bowl of velvety Plomeek Soup, a soul-soothing, plant-based delight inspired by classic comfort food with a modern twist. This vibrant soup features the natural sweetness of plomeek (or butternut squash, as a flavorful substitute), paired with an aromatic medley of carrots, leeks, celery, and garlic. Naturally creamy coconut cream elevates the richness, while a touch of ground cumin and turmeric brings warm, earthy undertones. Finished with a splash of bright lemon juice and a sprinkle of fresh parsley, this gluten-free and dairy-free recipe is both nourishing and satisfying. Perfect for a cozy dinner or as an elegant starter, Plomeek Soup is your new go-to for quick weeknight meals, ready in just under an hour!
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Recipe Information
Ingredients
- 2 medium carrots
- 2 medium leeks
- 3 pieces celery stalks
- 1 large yellow onion
- 3 cloves garlic
- 4 cups plomeek, peeled and cubed (or substitute butternut squash)
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 0.5 cup coconut cream
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon fresh lemon juice
Instructions
Start by preparing the vegetables. Peel and dice the carrots, slice the leeks, chop the celery stalks, dice the onion, and mince the garlic.
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, leeks, celery, and carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.
Add the cubed plomeek (or butternut squash) to the pot. Stir to combine with the sautéed vegetables.
Pour in the vegetable broth and stir in the ground cumin, turmeric, salt, and black pepper. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to medium-low and cover the pot. Let the soup simmer for about 20 minutes, or until the plomeek (or squash) is tender and easily pierced with a fork.
Remove the pot from heat and use an immersion blender to puree the soup directly in the pot until smooth. If you don't have an immersion blender, carefully transfer the soup to a countertop blender in batches, then return it to the pot.
Stir in the coconut cream and fresh lemon juice, adjusting seasoning with additional salt and pepper if desired.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6038 mg | 263% | |
| Total Carbohydrate | 330.9 g | 120% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 125.1 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 957 mg | 74% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 6884 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
