Leek Soup

I made this soup last night for dinner and it turned out excellent.  It was both, delicious and filling, and made a great lunch for today!  I recommend that you try this one out to kick off spring and detox.

Spring Detox Leek & Onion Soup (ready in 1 hour; makes 10 servings)

  • 4 leeks, trimmed and coarsely chopped
  • 2 yellow onions, coarsely chopped
  • 2 cloves garlic, minced
  • 4 tbsp extra virgin olive oil
  • 8 cups lows-sodium chicken stock
  • 1/2 tsp unrefined sea salt
  • Ground black pepper, to taste
  1. Heat oil over medium-high heat in a large pot or Dutch oven.
  2. Cook onions and leeks, stirring constantly for 10 minutes, or until they begin to soften.  (Add a little more oil if necessary)
  3. Add garlic, stock, and seasonings, and bring to a boil.
  4. Reduce heat and simmer for 40 minutes, or until all vegetables are tender.  Serve with a salad or omelette for a complete, balanced meal.

References

Reno, Tosca. “Soup’s On.” Oxygen May 2013: 58. Print.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s