Chicory soup


Chicory soup is hearty, filling and extra delicious with crunchy chicory and a tasteful parsley oil. Definitely worth a try!

30 minutes 4 people Lunch
Chicory soup


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  • 3 chicory stumps
  • 1/2 leek (preferably only white parts)
  • 3 medium-sized floury potatoes
  • 1 garlic clove
  • olive oil
  • 1 liter vegetable or chicken stock
  • pepper and salt to taste
  • optional: dash of cream
  • optional: parsley blended with olive oil, pepper and salt for garnish
Chicory soup ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • potato peeler
  • medium-sized pan
  • wooden spoon
  • (immersion) blender


30 minutes 4 people Lunch

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Preparation -- 10 minutes

RINSE the leek, remove the outer leaves and chop into pieces. PEEL and coarsely chop the garlic clove. REMOVE the hard parts and outer leaves of the chicory and coarsely chop it.

If you prefer, you can keep a bit of chicory aside and finely chop it for garnish. The crunchy parts will also make this soup even more delicious. PEEL the potatoes and chop them into small pieces. 

Chicory soup
Chicory soup

Finishing the chicory soup -- 20 minutes

HEAT olive oil in a medium-sized pan and cook the garlic for about a minute. ADD the leek and potato and cook it a few minutes more. Then also ADD the chicory and cook it some more.

POUR the stock into the pan and bring to a boil. Turn down the heat and let it simmer on low heat for about 10 minutes, depending on the size of the potatoes.

When the potatoes are done, BLEND the smooth using a (immersion) blender until it's smooth. SEASON with pepper and salt and serve with a bit of cream, finely chopped chicory and parsley oil. Enjoy!

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