French women's leek soup
Adapted from Mireille Guiliano's French women don't get fat. Serve with (cheesy) sourdough toast if you're feeling adventurous, or afraid the soup might not satisfy you, though I'm pretty sure it will. Feel free to substitute mushrooms for cauliflower or iceberg lettuce leaves. You can also add other root vegetables to the mix. Frozen veges are great too.
Servings: 4 people
- 2 leeks white parts only
- 10 mushrooms
- 1 carrot
- 1/2 cup green beans
- 4 cups vegetable stock
- 1 tbsp butter // or dairy free spread
- pepper to taste
To serve, optional:
- 4 slices sourdough or 1 crusty baguette
- 4 slices cheese
Slice leek and mushrooms. Finely dice carrot. Trim and chop beans.
Heat butter or spread in a large saucepan, add leek and cook until translucent. Add mushrooms, carrot and berans stir fry for a minute.
Cover with stock and cook for 20 minutes on a medium simmer.
Serve with a slice of sourdough or crusty baguette (feel free to grill them with some cheese first).