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Herbed Carrot, Leek & Rice Soup
  For
the Love of Soup
Jeanelle Mitchell
Whether a traditional favourite like turkey barley or a less familiar soup such
as African peanut chicken soup, the methods in this self-published book usually
feature only two steps.Mitchell offers tips for preparing, serving and making
the recipes more healthy.Most of the recipes make 4-6 servings. Line and colour
illustrations. 210pp. $20.00. (Another) recipe: Roasted
Tomato Garlic Soup / PDF.
serves 4 to 6
The green flecks of herbs give this partially pureed soup some colour and lots of flavour. The rice adds a thick, creamy texture without the calories!
2 tbsp safflower or olive oil
2 leeks, white and light parts only, chopped
1 onion, chopped
1 stalk celery, chopped
1/4 cup short grain rice
5 medium carrots, scraped and chopped (about 3 cups)
3 cups low-sodium chicken or vegetable stock
3 cups water
1 tbsp chopped fresh basil, or 1 tsp dried basil
1 tsp chopped fresh thyme, or 1/4 dried thyme
4 sage leaves, chopped, or 1/4 tsp dried sage
sea salt and freshly ground pepper to taste
Garnish: low-fat sour cream or yogurt (optional)
1. In a large saucepan, heat oil over medium heat. Add leeks, onion and celery; saute for 4 minutes. Stir in rice and cook for 2 minutes longer.
2. Add carrots, stock, water, basil thyme, sage; bring to a boil. Reduce heat, cover and simmer for 20 minutes or until rice is tender.
3. Partially puree soup in the saucepan using an immersion blender or transfer a portion of the soup to a blender or food processor and blend until smooth. Return pureed soup back to the saucepan and simmer until heated. Season with salt and pepper and serve garnished with sour cream or yogurt, if desired.
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