Have you ever tried leeks before? Until a few years ago, I’d never had leeks and now they are one of my favourite vegetables! Leeks are a type of onion, but they are much more mild, refined and slightly sweeter flavour than other types of onions.
As I am trying to eat healthier and I have a habit of forgetting to eat my vegetables, I wanted to develop a soup that was rich in flavour but low in calories. Through the use of my slow cooker, I came up with a recipe that is tasty and only has 60 calories per cup!
This soup not only tastes great when served immediately after cooking – it also freezes well. I actually froze individual portions of it so I have a quick, easy and delicious soup for lunch or dinner!
Leek, Potato and Carrot Soup
3 large leeks trimmed (1lb)
Two medium potatoes ( 1/2 lb), peeled
Two medium onions
Three medium carrots, peeled
Three stalks celery
Two cloves garlic, peeled and tailed
7 1/2 cups (1.8 litres) broth – I used a combination of vegetable and chicken
1 tablespoon margarine (butter or oil)
2 tablespoons gravy granuales (or 2 tablespoons cornstarch)
1. Chop onions, carrots, celery and garlic.
2. Place onions, garlic, carrots and celery along with broth into the slow cooker. Program to HIGH for 6 hours and cover.
3. Cut the leeks in half and clean under running water to remove any grit. Chop leeks into 1 cm pieces.
4. In a frying pan, on medium-high heat, add the margarine. Add the leeks to the pan and saute for 6 minutes. Turn the ingredients frequently to ensure they are evenly cooked.
5. When the leeks are slightly coloured and soft to the touch, remove 1/3 of the leeks and place in a container on one side. Add remainder of the leeks to the slow cooker.
6. Peel the potatoes them chop into cubes. Add potatoes to the slow cooker and replace lid.
7. After 6 hours, remove soup from slow cooker and liquidise it in a food processor or blender, adding gravy granuales (or cornstarch) to thicken.
8. Return remaining leeks to the soup and serve (or prepare for freezing).
NOTE: If you do not wish to use a slow cooker (though I would recommend it), you can cook the soup on the stove in a large pot. Bring broth to a boil on high heat, then add remaining ingredients. Turn down to medium heat and cook for 1 – 1 1/2 hours or until all vegetables are soft.
Yield – 16 (1 cup) servings
Calories – 58 calories per cup