Cream of Leek Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 tbsp @ olive oil & soy margarine1tsp mixed mustard seed1 tbsp @ dried parsley, summer savory & fresh ground black pepper1 clove garlic2 full size Leeks1 medium sweet red bell pepper1 8oz sweet potatoe1 litre Low sodium chicken ( beef or veg stock )16 oz filtred water1/2 cup soy roux
Makes 12 - 8oz Servings:
Separate and completely wash your 2 leeks. Slice the leeks in 1/2 inch rounds. Core & deseed your Red sweet bell pepper & dice into small pieces. Peel & dice the 8 oz sweet potato into approx 1/2 sections.
Using a 4l pre-heated stock pot, add in olive oil & Margarine, allowing to heat thouroughly. Add in all 5 seasonings, stirring constantly...or the garlic will burn! Toss in 100% of the Leeks, 50% of the red pepper & coat completely with the heated oil & seasonings. Allow to sweat down for 10 min without cover, 5 more min covered. Add diced sweet potatoe, stock & 2 cups of water. Bring to boil...reduce heat and simmer for 20min.
Remove from heat and using either an immersion blender or blender puree the soup & pour back into the stock pot.
In a 1litre tall sided sauce pan melt 2tbsp soy margarine, add 1/2 cup flour & cook, stirring constantly. Gradually add in 2 cups light soy beverage...Keep Stirring!!! Watch your heat settings as well...soy beverage based rouxs burn easily! When your roux is completed ( consistancy of a nice yogurt ) add 1/2 cup to your& stir through. Ladle soup l into bowls & garnish with a sprinkling of the remaining diced red sweet peper. Serve with a nice dark rye bread, hard cheese & strong coffee. Enjoy!!
Number of Servings: 12
Recipe submitted by SparkPeople user SMOKINGRILLCAFE.
Separate and completely wash your 2 leeks. Slice the leeks in 1/2 inch rounds. Core & deseed your Red sweet bell pepper & dice into small pieces. Peel & dice the 8 oz sweet potato into approx 1/2 sections.
Using a 4l pre-heated stock pot, add in olive oil & Margarine, allowing to heat thouroughly. Add in all 5 seasonings, stirring constantly...or the garlic will burn! Toss in 100% of the Leeks, 50% of the red pepper & coat completely with the heated oil & seasonings. Allow to sweat down for 10 min without cover, 5 more min covered. Add diced sweet potatoe, stock & 2 cups of water. Bring to boil...reduce heat and simmer for 20min.
Remove from heat and using either an immersion blender or blender puree the soup & pour back into the stock pot.
In a 1litre tall sided sauce pan melt 2tbsp soy margarine, add 1/2 cup flour & cook, stirring constantly. Gradually add in 2 cups light soy beverage...Keep Stirring!!! Watch your heat settings as well...soy beverage based rouxs burn easily! When your roux is completed ( consistancy of a nice yogurt ) add 1/2 cup to your& stir through. Ladle soup l into bowls & garnish with a sprinkling of the remaining diced red sweet peper. Serve with a nice dark rye bread, hard cheese & strong coffee. Enjoy!!
Number of Servings: 12
Recipe submitted by SparkPeople user SMOKINGRILLCAFE.
Nutritional Info Amount Per Serving
- Calories: 49.0
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 217.7 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 1.2 g
- Protein: 1.5 g
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