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    The Bossy Kitchen > Recipes > Savory Recipes > Soups

    Easy Leek and Rice Soup

    Published by: Gabriela April 25, 2017 · Last modified: August 16, 2023 5 Comments
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    If you were looking for a meatless soup recipe, look no further. This Easy Leek and Rice Soup is a perfectly light, refreshing, and fantastic recipe that can be made in any season and consumed warm or cold.

    Jump to Recipe
    Easy Leek and Rice Soup 1

    This recipe is part of my collection of Soups you can make all year round. While most of them contain some form of protein, they are all versatile and can be easily personalized to your needs.

    Try this Chicken Soup With Sour Cream And Garlic, or this Instant Pot Beef Vegetable Soup. You will not get bored when surf this collection of 43 Chicken Soup Recipes Made From Scratch.

    For summer, you should go with this easy to make Lettuce Soup, and for winter, an excellent Instant Pot Chicken and Wild Rice Soup might transform you into the hero of the family. Just sayin'!

    Has the cold weather set in where you live? Here in Minnesota, it has been in the single digits for days. Or maybe for weeks.

    I’ve stopped keeping track. All I know is that it’s COLD out there, and I choose to leave my house as little as possible.

    These days, going out mainly consists of trips to the grocery store. Because even when it’s cold, we still have to eat. But other than that?

    It's been a while since I went outside, and I am not planning to do that soon unless the temperature decides to climb more towards 30F.

    Meanwhile, I am cooking and baking, working on the blog, and staying warm. With soups. Seriously, is there any better food to warm up with than a delicious bowl of soup? I think not.

    Jump to:
    • Meatless Soup Recipe:
    • Ingredients:
    • Reasons to Try This Recipe:
    • Expert Tip:
    • Storing the soup:
    • Recipe faqs:
    • More vegetarian recipes to make:
    • 📖 Recipe
    • 💬 Comments

    Meatless Soup Recipe:

    If you were looking for a meatless soup recipe, look no further. Making soup is a great way to get rid of some vegetables in your refrigerator or cabinets and save a few dollars. 

    Ingredients:

    • Olive oil (vegetable oil is fine too)
    • Leeks (use both white and green parts)
    • Green celery
    • Onion
    • Carrots
    • Parsley root
    • Garlic
    • Red or green bell pepper
    • Potato
    • Rice
    • Chicken stock or vegetable stock
    • Parsley
    • Salt
    • Lemon juice for serving

    If you were looking for a meatless soup recipe, look no further.This Easy Leek and Rice Soup is a perfectly light, refreshing and wonderful recipe that can be made in any season and consumed warm or cold.

    Reasons to Try This Recipe:

    When you invest the time to make a pot of soup, it rewards you with days of effortless, nutritious, substantial meals, and it saves you from eating lunch out more than you'd like to.

    This easy leeks and rice (among other vegetables) soup is a perfectly light, refreshing, and wonderful soup that can be consumed warm or cold.

    Fresh vegetables, a little bit of rice, and lemon juice added to the end make this soup a delicious, low-calorie meal suitable for lunch or dinner.

    If you were looking for a meatless soup recipe, look no further.This Easy Leek and Rice Soup is a perfectly light, refreshing and wonderful recipe that can be made in any season and consumed warm or cold.

    Expert Tip:

    Use vegetable stock to keep this dish completely vegetarian. For an extra layer of flavor, consider toasting the rice in the oil with the vegetables for a couple of minutes before adding the stock.

    This process adds a nutty depth to the overall flavor of the soup and helps the rice absorb more liquid, giving it a wonderful texture.

    Storing the soup:

    Refrigerator: Store the cooled leek and rice soup in an airtight container in the refrigerator for up to 3-4 days.

    Freezer: If you'd like to freeze the soup, avoid adding the parsley and lemon juice until reheating. Cool the soup completely, then transfer to freezer-safe containers, leaving an inch of space to allow for expansion. Freeze for up to 2-3 months.

    Reheating: Thaw the soup in the refrigerator overnight if frozen. Reheat on the stovetop over medium heat, stirring occasionally until heated through. Freshly chop the parsley and add a few drops of lemon juice before serving.

    Recipe faqs:

    Can I use brown rice instead of white rice?

    Yes, you can substitute brown rice, but keep in mind that it may take longer to cook, so adjust the simmering time accordingly.

    Is this soup gluten-free?

    If using a gluten-free vegetable or chicken stock, this recipe is indeed gluten-free. Always check the labels of your ingredients if you need to ensure a completely gluten-free dish.

    What can I serve with this soup?

    This leek and rice soup pairs well with crusty bread, a fresh salad, or as a starter to a main course.

    More vegetarian recipes to make:

    • Mediterranean Roasted Eggplant Salad square image.
      Mediterranean Eggplant Salad
    • Mango Salsa in a bowl square image
      Easy Mango Salsa Recipe
    • Mexican Pico de gallo square image0
      Authentic Pico De Gallo Recipe
    • Baby potatoes with butter and dill in a white dish0
      Baby Potatoes With Butter And Dill

    Craving more? Subscribe to The Bossy Kitchen to get new recipes and a newsletter delivered straight to your inbox! Stay in touch on Facebook, Twitter, Pinterest, and Instagram for all of the latest updates. Don't forget to use the star rating and leave a review.

    📖 Recipe

    Easy Leek and Rice Soup 1

    Easy Leek and Rice Soup

    If you were looking for a meatless soup recipe, look no further. This Easy Leek and Rice Soup is a perfectly light, refreshing, and wonderful recipe that can be made in any season and consumed warm or cold.
    4.56 from 29 votes
    Print Pin Share GrowSaved! Rate
    Course: Soups
    Cuisine: Romanian
    Diet: Vegan, Vegetarian
    Keyword: easy recipes
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 6 servings
    Calories: 157kcal
    Author: Gabriela

    Equipment

    • KitchenAid Nylon Ladle, Red
    • Porcelain Square Bowl Set - Set of 6, White
    • Enameled Cast Iron Dutch Oven Pot with Lid - 6 Quart
    Prevent your screen from going dark

    Ingredients

    • 3 tablespoon olive oil vegetable oil is fine too
    • 2-3 leeks chopped use both white and green parts
    • 1 green celery chopped
    • 1 onion chopped
    • 2 carrots chopped
    • 1 parsley root chopped
    • 2 garlic cloves minced
    • 1 red or green bell pepper chopped
    • 1 medium potato chopped
    • 2 tablespoons rice
    • 4 cups chicken stock or vegetable stock
    • 1 handful chopped parsley
    • 1 teaspoon salt
    • Lemon juice for serving

    Instructions

    • In a large, heavy saucepan, heat oil over medium-high heat.
    • Add chopped leeks, celery, carrots, parsley root, bell pepper, onion, and garlic, occasionally stirring until vegetables are soft, for about 10-15 minutes.
    • Add the chicken/vegetable stock or water.
    • Reduce heat to medium, add rice and the chopped potato and let it simmer for another 10-15 min or until rice and potato are cooked.
    • Add salt and taste.
    • Chop the parsley and add it to the soup.
    • Serve warm with a few drops of lemon juice. It should be slightly sour from the lemon juice.

    Nutrition

    Serving: 1g | Calories: 157kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1044mg | Potassium: 366mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4905IU | Vitamin C: 39mg | Calcium: 41mg | Iron: 1mg
    Tried this recipe?Please leave a comment on the blog or like us on Facebook!

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    Reader Interactions

    Comments

    1. Anonymous says

      January 07, 2019 at 2:29 am

      5 stars

      Reply
    2. Anonymous says

      January 31, 2019 at 8:21 am

      5 stars

      Reply
    3. Anonymous says

      March 14, 2019 at 6:35 pm

      4 stars

      Reply
    4. Jan says

      April 28, 2021 at 11:25 am

      How much liquid?

      Reply
      • The Bossy Kitchen says

        April 28, 2021 at 11:45 am

        It says in the recipe card at the bottom of the article: 4 cups of chicken/vegetable stock.

        Reply

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    Gabriela the creator of The Bossy Kitchen

    Hi! I am Gabriela and this is my virtual home. I am a self-taught cook and a trained Pastry Chef. I inherited the cooking genes from my maternal grandma and the love for baking from my paternal grandma.

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