Tomato Leek Soup Recipe

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2 votes | 1632 views

This is a hearty and delicious soup for the fall weather.

Enjoy with Love,

Catherine

Prep time:
Cook time:
Servings: 5
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Ingredients

Cost per serving $1.40 view details

Directions

  1. Wash the leeks and split them lengthwise, and cut into thin slices after removing all of the sand.
  2. Combine the leeks, parsley, mushrooms, garlic, grape tomatoes, lemon juice, red pepper flakes and olive oil in a bowl and mix.
  3. Heat a soup pot with a drizzle of olive oil and add all of the veggies and sauté. When the veggies have cooked down add the plum tomatoes and continue to sauté for a minute or two. Add the chicken broth and bring to a low simmer.
  4. While the soup is simmering on low prepare the rice and barley in a rice cooker with a dash of turmeric.
  5. Add rice and barley to a bowl and top with the soup. For a garnish you can top with grated Romano Cheese or a drizzle of honey.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 377g
Recipe makes 5 servings
Calories 417  
Calories from Fat 105 25%
Total Fat 11.89g 15%
Saturated Fat 1.73g 7%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 422mg 18%
Potassium 581mg 17%
Total Carbs 69.92g 19%
Dietary Fiber 9.0g 30%
Sugars 4.52g 3%
Protein 9.38g 15%
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