Vegetable soup with leeks

4 servings

20 minutes

Leek and vegetable soup is a gentle and warming dish that combines the deep flavor of sautéed leeks with the freshness of vegetables. Light yet nutritious, it is perfect for a cozy dinner or lunch. The thick texture is achieved by adding flour, making the soup rich and soft. Broccoli, zucchini, carrots, and sweet peppers fill it with vibrant colors and rich flavors, while vegetable broth provides a harmonious base. This soup can be served with crusty bread or fresh herbs for added aroma. Ideal for those who appreciate healthy and delicious food.

Energy value per serving

• Calories: 258.3
• Proteins: 11.5g
• Fats: 10.6g
• Carbohydrates: 35.9g

Ingredients

• Butter: 45 g
• Leek: 350 g
• Wheat flour: 35 g
• Vegetable broth: 1 l
• Broccoli cabbage: 350 g
• Zucchini: 4 pc
• Carrot: 250 g
• Sweet pepper: 150 g

Cooking steps

1. Melt the butter, add the leek, and stir over medium heat for 5 minutes until the onion is soft.

   Required ingredients:

   • Butter: 45 g
   • Leek: 350 g

2. Add flour and stir over heat for 1 minute. Remove from heat, gradually pour in the broth, and stir over high heat until the mixture boils and thickens.

   Required ingredients:

   • Wheat flour: 35 g
   • Vegetable broth: 1 l

3. Add vegetables, boil for 10 minutes until the vegetables are cooked.

   Required ingredients:

   • Broccoli cabbage: 350 g
   • Zucchini: 4 pieces
   • Carrot: 250 g
   • Sweet pepper: 150 g