We made this leek soup as a starter dish this week. It was a good way to use up some leftover produce, and we had the rest of the ingredients on hand. I’d recommend adjusting the spices according to your own preferences, the recipe as listed was just a little bland.

Chris says:

Anything to say about this one?

Lisa says:

You mentioned that it was kinda bland, right?

Chris says:

Yeah…

Lisa says:

It was much better after you added those extra spices at the end!

Leek and Tomato Soup
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4 leeks, cut in half lengthwise, then sliced in half moons
1 carrot, shredded
1 tbsp extra virgin olive oil
1 tsp garlic granules
2 tbsp whole wheat flour
4 vegetable stock
1 14.5 oz can diced tomatoes
1/2 tsp tarragon leaf
1/4 tsp fresh ground black pepper
1/4 tsp salt

In a medium pot, saute leeks and carrots in olive oil until tender, about 5 minutes. Add garlic and cook briefly, about 30 seconds, stirring. Add flour and cook about 30 seconds, stirring constantly. Add stock and bring to a boil. Reduce heat and add remaining ingredients. Simmer for about 5 minutes. Adjust seasonings to taste.

Serves 4 as a starter