Leek Soup Without Potatoes Recipe 

This flavourful, low-calorie, and easy-to-make dinner is healthful. This gluten-free, low-carb soup is made with fresh, tasty ingredients and will satisfy and comfort you. Leek Soup Without Potatoes is a delicious side dish or a substantial soup on a cold day.

Ingredient

– 1 Tablespoon Butter – 1 Tablespoon Olive Oil6 Garlic Cloves Diced – 1 Onions Medium, Chopped – 1 Whole Leek Stalk Discard root end, and sliced the rest – 1 Zucchini Medium, rough chopped – 1 teaspoon Thyme – 4 Cups Stock Chicken or Vegetable salt – 1/4 teaspoon Pepper

Direction

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1

Prepare all veggies Cut all veggies as above. Thoroughly wash and drain.

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2

Cook Heat butter and oil in a pot on medium. After butter melts, add onion and garlic. Soft, clear onions should no longer smell raw after moderate stirring.

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3

Add dried thyme Add chopped zucchini and leeks. Continue sautéing. When veggies are somewhat caramelized, add chicken stock, vegetable stock, or water.

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4

Blend with stick blender until smooth. Use a blender or leave it whole. Add fresh herbs now. Salt & pepper to taste.

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5

Hot with sour cream and garnish (chives, etc.). 

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Calories: 108kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 973mg | Potassium: 232mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1082IU | Vitamin C: 16mg | Calcium: 39mg | Iron: 1mg 

Nutrition

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also see

also see

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