Leeks & Vegatable Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 131.0
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 3,196.0 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 3.7 g
- Protein: 2.1 g
View full nutritional breakdown of Leeks & Vegatable Soup calories by ingredient
Introduction
DELICIOUS! DELICIOUS!Number of Servings: 8
Ingredients
-
COOKING EQUIPMENT
1 Medium-sized pan
1 Large-sized pan
Scales
Knife
Ingredients
How Much
Chicken or vegetable stock (homemade or use stock cubes) 1.5 litres / 2˝ pints
Pearl barley (see 'notes for cook' below) 100g / 3˝oz
Leek, trimmed top and bottom as shown in ingredients picture above 2
Celery sticks 2
Carrots, peeled 2 large
Parsnip, peeled 1 medium
White wine 5 tablespoons
Tomato puree 2 tablespoons
Chopped parsley 2 tablespoons
Black pepper (freshly ground if possible) to taste To taste
Directions
Firstly make up the stock, whether is is chicken or veg. Follow the instructions on the packet for how many cubes to make 2.5 pints. . Use a medium sized-pan.
Add the pearl barley and simmer the mixture whilst continuing on with the steps below. Stir occasionally.
Chop up the carrots, leek, parsnip and celery into small cubes. Click on the picture to the right to give you a better idea of the best size to chop the vegetables.
Add wine to another (large) pan and then add the leeks.
Simmer this mixture for about five minutes with the pan covered. Stir a couple of times to prevent the leeks sticking to the bottom of the pan.
Add the remaining chopped vegetables to the large pan. Simmer for another 5 minutes stirring a couple of times.
Pour the stock / pearl barley from the medium pan into the cooking vegetables in the large pan.
Add the tomato puree to complete the soup.
Bring it to the boil then simmer for about 25 minutes stirring occasionally.
Before season the soup with the ground black pepper and chopped parsley
ENJOY
Serving Size: 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user NATALIE9011.
Add the pearl barley and simmer the mixture whilst continuing on with the steps below. Stir occasionally.
Chop up the carrots, leek, parsnip and celery into small cubes. Click on the picture to the right to give you a better idea of the best size to chop the vegetables.
Add wine to another (large) pan and then add the leeks.
Simmer this mixture for about five minutes with the pan covered. Stir a couple of times to prevent the leeks sticking to the bottom of the pan.
Add the remaining chopped vegetables to the large pan. Simmer for another 5 minutes stirring a couple of times.
Pour the stock / pearl barley from the medium pan into the cooking vegetables in the large pan.
Add the tomato puree to complete the soup.
Bring it to the boil then simmer for about 25 minutes stirring occasionally.
Before season the soup with the ground black pepper and chopped parsley
ENJOY
Serving Size: 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user NATALIE9011.