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.
Servings: 6 servings
Calories: 157kcal
Equipment
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
