Soups are so nutritious, delicious and easy to make, and they're filled with healthy vegetables, so I encourage you to make more often soups of any kind.
Salt and pepper
2 bay leaves
Parmesan cheese (optional)
Seeds for topping: flax, sunflower, and hemp seeds
2 litres of stock or/and water
Ingredients for the croutons:
3 slices of bread cut into small cubes
Salt, pepper, oregano
Start by cutting the ends of the leeks and wash them very well to get rid of all the sand. Cut them lengthwise and wash them in a cold water holding the leeks vertically, to fall out the sand.
Cut the potatoes into cubes. Chop an onion and add the onion, leeks, and sliced carrot to a pot with some olive oil and sweat them for 6-7 minutes.
Season with salt and pepper, add the potatoes, bay, and parsley leaves and cover with stock or water. Bring to a boil and then let it simmer until the potatoes are cooked through.
Meanwhile, make the croutons. Cut every slice of bread into little cubes, sprinkle the seasoning on top, drizzle some olive oil and bake for 10 minutes at 180*C. Be careful, because they will go quickly from golden to black, so keep an eye on them.
Let the soup cool for 10 minutes before you blend it, discard the bay leaves and then blend the soup and serve it.
You can add some parmesan cheese on top, or some seeds for extra protein.