Leek-pistachio soup with sumac and orange

Recipe by Damaris Beems
0.0 from 0 votes
Course: SoupCuisine: Arabic, Middle East




Cooking time


Total time



Yes, leeks and pistachio and make a soup out of them. It’s a very logical combination, isn’t it? No, not at all. And yet it is if you make it. Because it’s simply delicious. And the sumac, which tops it off wonderfully with that acid in it.


  • 1 onion

  • 500 gram leek

  • 5 cloves garlic

  • 300 gram peeled unsalted pistachios

  • 2 peroranges

  • 4 vegetable stock tablets vegetable broth

  • salt and pepper

  • olive oil

  • sumac

  • fresh flat parsley

Cooking time

  • Fry the finely chopped onion in a pan together with the whole garlic cloves. Nice and light brown and soft. In the meantime, cut the leeks into rings – don’t have to, you will puree the soup later.
    Add the leeks in the pan and fry them nice and soft and brown.
    Now add 2 liters of water and the vegetable stock tablets. Stir everything well and let it cook.
  • Then add the pistachios. Now you can start pureing the soup. It should be a lumpy soup, but not too thick. Therefore, add some broth if you think it has become too thick. Squeeze the oranges and add the juice now.
  • Serve with a little sumac on the soup and some finely chopped parsley.

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