How to Make Leek Soup

Ingredients

• 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
• This delicious recipe is from our friend and cook at Shou Tabkhin Today:
• Sana Qaddour
• For more of Sana's recipes, click on her name to visit her profile on our site
• 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

1. Finely chop all the vegetables
2. 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
3. Then add one chicken bouillon cube and one vegetable bouillon cube, and add water as needed
4. Cover the pot and leave it over low heat for about 1 hour
   Timers: 60 min
5. Then add the finely chopped tomato
6. Toast the vermicelli with a little oil and add it to the soup as well
7. Leave the leek soup over low heat for about another half hour
8. Finally, add the chopped parsley and the thin green onion or spring onion, finely chopped, stir, and turn off the heat