Description
This comforting leek and rice soup is warm, soothing, and simple. A nourishing bowl made with sweet leeks, tender rice, and fresh herbs — perfect for chilly days or when you need a little cozy comfort.
Ingredients
- Leeks: 3 large, trimmed and sliced (white and light green parts only)
- Olive Oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Long-Grain White Rice: ½ cup
- Vegetable Broth: 6 cups
- Bay Leaf: 1 leaf
- Thyme: 1 teaspoon dried or 1 tablespoon fresh
- Salt: 1 teaspoon, or to taste
- Black Pepper: ½ teaspoon, freshly ground
- Lemon Juice: 1 tablespoon, fresh
- Fresh Parsley: For garnish
Instructions
- Preheat Your Equipment: Heat your soup pot over medium heat and add the olive oil.
- Combine Ingredients: Add the sliced leeks and garlic. Sauté gently for 6 to 8 minutes until the leeks are soft and translucent.
- Prepare Your Cooking Vessel: Stir in the rice and let it toast for a minute or two.
- Assemble the Dish: Pour in the broth, add bay leaf, thyme, salt, and pepper. Stir gently to combine.
- Cook to Perfection: Bring to a simmer, reduce heat, cover, and let cook for 20 to 25 minutes until the rice is tender.
- Finishing Touches: Remove bay leaf, stir in lemon juice, and adjust seasoning as needed.
- Serve and Enjoy: Ladle into bowls, sprinkle with fresh parsley, and serve warm with crusty bread.
Notes
- Use only the white and light green parts of leeks for a milder flavor.
- Rinse leeks and rice thoroughly to avoid grit or extra starch.
- Add a drizzle of olive oil or swirl of cream before serving for richness.
- Soup thickens over time — thin with extra broth when reheating if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 3g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: leek soup, vegetarian soup, cozy dinner, rice soup, simple soup recipe