Lemon and Pepper Leek Soup

Lemon and Pepper Leek Soup

By: Rose Marie Jarry, Master Chef at Kronobar

30 minutes, 4 servings, gluten-free,vegan.


  • 1 whole large leek
  • 4 cups organic vegetable broth
  • 1 cup potatoes, diced
  • 1 cup cooked white beans
  • ΒΌ cup fresh lemon juice
  • 1 tablespoon cold press olive oil
  • 1 teaspoon ground black pepper
  • 1 pinch sea salt


  1. Chop the leek and potato into pieces.
  2. Heat up a large sauce pan and roast the leek and potato on high heat for 3 minutes along with the olive oil.
  3. Add the vegetable broth and ground pepper. Let simmer on medium heat for 15-20 minutes, until the potato pieces are soft and cooked.
  4. Remove from the heat and blend the soup.
  5. Pour some lemon juice into your soup just before you eat it.
  6. Enjoy.