Vegetable Leek Soup

Veggie Leek Soup 2Ingredients:

  • 3 leeks, sliced thin
  • 2 cloves garlic, minced
  • 1 bunch of asparagus, sliced ½ thick
  • 3-4 red potatoes diced
  • 2 carrots diced
  • 14.5 oz can crushed or diced tomatoes
  • ½ tsp turmeric
  • ½ tsp oregano
  • ½ tsp basil
  • ½ cup white wine
  • 1  qt vegetable stock
  • 2 tablespoons olive oil

Directions:

  • In a large stock pot, add 2 tablespoons of olive oil, heat and then add sliced leeks and garlic. Cook until soft, stirring occasionally and making sure the garlic doesn’t burn
  • Add carrots and potatoes
  • Add turmeric, basil and oregano, stir gently into vegetables
  • Add ½ cup of wine, deglazing the pan
  • Add 1qt of vegetable stock
  • Add crushed or diced tomatoes
  • Stir and bring soup to a simmer for about 5 minutes
  • Add asparagus, simmer until asparagus is soft, about 10 minutes

Time: 30 minutes

Serves 4

 

photo credit: Matthew Oliver

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