Zupa Porowa

Name: Zupa Porowa
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Polish
Ingredients: 500 g Leek, sliced into rounds; 150 g Celeriac, diced; 120 g Carrot, diced; 100 g Parsley root, diced; 300 g Potato, diced; 2 clove Garlic, minced; 2 tbsp Clarified butter; 1 tbsp Olive oil; 1000 ml Vegetable broth, hot; 150 ml Milk; 2 tbsp Lemon, juiced; ¼ tsp Nutmeg, grated; 1 ¼ tsp Salt; ½ tsp Black pepper, ground

Zupa Porowa · ready in 1 h · 4 servings · 335 kcal per serving · easy · 14 ingredients

A hot Polish leek soup built on włoszczyzna roots, where slow-sweated leeks meet celeriac and parsley root for deep, earthy comfort.

Prep: 10 min
Cook: 50 min
Total: 1 h
Serves: 4
kcal: 335
Difficulty: easy

Polish Main dishes Soups Vegetarian Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

500 gLeek, sliced into rounds
150 gCeleriac, diced
120 gCarrot, diced
100 gParsley root, diced
300 gPotato, diced
2 cloveGarlic, minced
2 tbspClarified butter
1 tbspOlive oil
1000 mlVegetable broth, hot
150 mlMilk
2 tbspLemon, juiced
¼ tspNutmeg, grated
1 ¼ tspSalt
½ tspBlack pepper, ground

Equipment

stovetop, immersion blender, knife, cutting board, heavy pot, wooden spoon, ladle, soup bowl

Instructions

Mise En Place
Gather and measure all ingredients; set out a knife, board, heavy pot, spoon, ladle, and immersion blender before heating. · 10 min
What to look for: Ingredients are measured and vegetables are ready to cut.
Sweat Leeks
Slice leeks into thin rounds, then sweat them in clarified butter and olive oil over low heat for 15 minutes, stirring often to prevent browning. · 15 min
What to look for: Leeks are very soft, glossy, pale, and not browned.
Add Root Vegetables
Add garlic, celeriac, carrot, parsley root, and potato, then stir for 2 minutes to coat the vegetables in the leek butter. · 2 min
What to look for: Vegetables look glossy and garlic smells fragrant.
Simmer Until Tender
Pour in vegetable broth, bring to a gentle boil, then reduce to a steady simmer until every vegetable is tender, about 25 minutes. · 25 min
What to look for: Broth bubbles gently and potatoes break easily against the spoon.
Blend Smooth
Blend the soup until completely smooth, keeping the blender head below the surface to avoid splashes. · 3 min
What to look for: Soup is silky, even, and free of visible vegetable pieces.
Season And Lighten
Stir in milk, lemon juice, nutmeg, salt, and black pepper, then warm briefly without boiling. · 3 min
What to look for: Soup looks slightly lighter in color and gently steams.
Serve Hot
Serve the soup hot in warmed bowls, with its silky leek body and earthy Polish włoszczyzna flavor at the center. · 2 min
What to look for: Bowls are filled with smooth, steaming pale-green soup.

Nutrition (per serving)

kcal	335
Protein	7 g
Carbohydrates	46 g
of which sugars	11 g
Fat	14 g
of which saturated	6 g
Fibre	7 g
Sodium	1653 mg

Nutri-ScoreC

Allergens

Contains: milk, celery

Ingredient substitutions

Leek

Celeriac: Keeps the soup earthy and Polish, but it loses the sweet leek character.

Celeriac

Parsley root: Gives a lighter root flavor while keeping the traditional włoszczyzna profile.

Carrot

Parsley root: Reduces sweetness and makes the soup more earthy.

Parsley root

Celeriac: Makes the soup deeper and rounder, with less parsley-like aroma.

Potato

Celeriac: Creates a lighter soup with less starch and a stronger root flavor.

Garlic

Leek: Adds allium sweetness but not the sharp warmth of garlic.