Soups and stews
ChefSana Kaddour
How to Make Leek Soup
Leek soup is an easy, rich, and nourishing soup. Try it and you will find it goes well with a variety of dishes.
Ingredients
Start here, then move straight into the method.
- 1 large leek
- 2 large onions
- 2 carrots
- 2 potatoes
- Fine vermicelli, at least 1/2 cup
- 1 ripe tomato
- A little chopped parsley
- 1 stalk of thin green onion or spring onion
- Chicken and vegetable bouillon cubes
- Salt
- Black pepper
- Also from Sana's delicious recipes, here is Green Squash with Tomato
- From Sana's delicious soups, here is also Kibbeh Hila with Lentil Soup
Method
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- Finely chop all the vegetables
- In a pot over the heat, sauté the onion and leek with a little oil until softened, then add the potatoes and carrots cut into very small cubes and stir a little. Adjust the salt and add a pinch of black pepper
- Then add one chicken bouillon cube and one vegetable bouillon cube, and add water as needed
- Cover the pot and leave it over low heat for about 1 hourTimers: 60 min
- Then add the finely chopped tomato
- Toast the vermicelli with a little oil and add it to the soup as well
- Leave the leek soup over low heat for about another half hour
- Finally, add the chopped parsley and the thin green onion or spring onion, finely chopped, stir, and turn off the heat
Recipe tags
Soups and stewsLevantDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Green Squash with Tomato
- Kibbeh Hila with Lentil Soup
