Recipe by Charnie Kohn

Leek Vegetable Soup

Meat Meat
Easy Easy
10 Servings
Allergens

Contains

- Soy
1 Hour, 40 Minutes
Diets

Ingredients

Leek Vegetable Soup

  • 4 cups chicken broth

  • 2 tablespoons kosher salt

  • 1 tablespoon soy sauce

  • 1/4 teaspoon white pepper

  • 6 cups water

  • 1/2 stick margarine (optional, for a creamy, silky texture)

Directions

1.

Heat the oil in a large pot over medium heat. Add the leeks and sauté until lightly browned.

2.

Add the garlic and sauté for another minute.

3.

Place the cauliflower, potatoes, knob celery, parsley roots, and parsnip into the pot. Cook for about twenty minutes, stirring every so often.

4.

Add the chicken broth, six cups of water, salt, soy sauce, and white pepper. Bring to a boil. Cover loosely and simmer for one hour.

5.

Turn off the heat, add the margarine if using, and blend very well until silky smooth.

6.

Top with a drizzle of olive oil, if desired.

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Leek Vegetable Soup

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