Warmth in a Bowl: Easy Leek Soup Recipe

Ingredients

• 3-4 leeks
• 2 onions (200 g – 7 oz)
• 1 carrot (100 g – 3,5 oz)
• 1 parsnip (100 g – 3,5 oz)
• 1 zucchini (150 g – 5,3 oz)
• 4 tomatoes ( 300 g – 10,5 oz) (can be replaced with tomato juice)
• 1 spicy pepper (15 g – ½ oz)
• 3 tbsp lemon juice
• parsley
• lovage (celery leaves)
• 2 tbsp vegetable oil
• 1 tbsp salt

Directions

1. Wash and finely chop the leeks, onions, carrot, parsnip and zucchini.
2. In a large pot, make a saute out of the chopped vegetables in 2 tbsp of vegetable oil.
3. Finely dice the tomatoes and the spicy pepper, add them over the sauteed vegetables.
4. Let the sauce cook for 10 minutes on low heat.
5. Add 2,5 liters of water (0,66 gall) over the sauce and let the soup cook for another 25 minutes.
6. Add 1 tbsp of salt and 3 tbsp lemon juice and turn off the stove.
7. Season with finely chopped parsley and lovage and let the soup rest with the lid on for 15 minutes before serving.
8. Serve.