PREP TIME: 10 min
COOK TIME: 30 min
READY TIME: 40 min
CALORIES: 117 (per serving)
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- 5 cup leeks
- 2 tbsp orange adobe
- Herbal salt (contains sea salt, kelp, parsley, garlic powder
- 1 tsp vegetable oil
1 Cook everything for 20 minutes and then blend in the machine to create a smooth, creamy texture.
Calories: 117.0 Kcal
Total Fat: 2.2 g
Sodium: 645.1 mg
Potassium: 576.0 mg
Carbs: 20.2 g
Protein: 7.0 g
EXTREMELY LIGHT LEEK SOUP
INGREDIENTS (Extremely light leek soup)
- 2 large leeks, finely minced
- Salt and freshly ground pepper
INSTRUCTIONS (Extremely light leek soup)
1 Chop and boil the leeks in the water with salt for 20 minutes. Taste and adjust, if needed.
2 Add the black pepper before serving.
LEEK, POTATO AND CORN CHOWDER
INGREDIENTS (Leek, potato and corn chowder)
- 2 large leeks, coarsely chopped
- 2 potatoes
- 2 cobs sweet corn
- 1/2 cup chopped celery
- 1 red bell pepper, finely chopped
- Chopped parsley, dill, tarragon
- 1 t salt
- 1 t brown sugar
INSTRUCTIONS (Leek, potato and corn chowder)
1 Freshly grounded black pepper just before serving.
2 Optional: grated parmesan cheese Saute the vegetables, except the corn, together.
3 When golden, add the water and cook everything together with the corn for 15 minutes. Blend and adjust the seasonings.