Leek Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 Leeks1 Tbsp Oil8 Tomatoes1.5 litres water/ Stock1 Tsp Salt600g Zucchini600g CarrotsBunch Parsley3 x 425g can Cannellinni Beans/ Great Northern Beans
Cut leeks in half lengthways and wash to remove dirt. Chop leeks.
.. Heat 9L Stockpot over medium heat for 2 minutes.
.. Add oil and leeks. Cook, stirring, for 10 minutes or until soft but not brown.
.. Add remaining ingredients and cook over medium heat for 30 minutes.
.. Puree in a blender in batches. Make sure you hold a cloth over the top of the lid whilst pureeing (lid could fly off when blending hot ingredients).
.. Return to pot and bring to the boil, stirring occasionally.
Makes 8 - 10 servings
Keeps for 4 days in the fridge
Number of Servings: 8
Recipe submitted by SparkPeople user KEZZIETAYLA.
.. Heat 9L Stockpot over medium heat for 2 minutes.
.. Add oil and leeks. Cook, stirring, for 10 minutes or until soft but not brown.
.. Add remaining ingredients and cook over medium heat for 30 minutes.
.. Puree in a blender in batches. Make sure you hold a cloth over the top of the lid whilst pureeing (lid could fly off when blending hot ingredients).
.. Return to pot and bring to the boil, stirring occasionally.
Makes 8 - 10 servings
Keeps for 4 days in the fridge
Number of Servings: 8
Recipe submitted by SparkPeople user KEZZIETAYLA.
Nutritional Info Amount Per Serving
- Calories: 294.1
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 759.1 mg
- Total Carbs: 54.5 g
- Dietary Fiber: 16.4 g
- Protein: 16.1 g
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