No, it’s not cold. I’m not the biggest fan of cold soup. But I am a fan of a light soup with a lot of nutrition to eat during the summer when I don’t need a heavy meal. Leeks are high in Vitamin A, Vitamin C, Vitamin K, Folate, Manganese, Dietary Fiber, Vitamin B6, Iron and Magnesium. Not bad for a plant. They have a mild onion taste and I do mean mild. The garlic is a great accent taste, but if you just can’t stand leeks, forget them and used potatoes instead
- 6 leeks, chopped, rinsed
- 6 cloves of garlic, minced
- 1 large onion chopped
- 6 cups of water
1. Add all to a stock pot. Simmer for 30 minutes. Use a blender or immersion blender to puree’. Salt and pepper to taste. Garnish with anything. I chose basil and leek rings. I eat this hot, but it can be chilled and served cold.
Leeks are very dirty. Mud and dirt collect in the intertwined leaves. If you slice a set of rings and see black stuff, it’s not mold or rotten. It’s dirt. Cut the rings in half or slide the rings out of each other and rinse in a bowl of water. They leeks float to the top and the sandy grit fall to the bottom. Or use a colander.
I like eating lighter food during the summer and especially when I’m tired from the week’s workouts. Today’s CrossFit workout was called Fight Gone Bad and it lives up to its name. After I wiped myself off the floor, finished my protein drink, I ran 5.6 miles. And it’s now almost 98*. I want something easy to digest but loads of nutrition as well. This works perfectly. It’s also a good base for many other vegetables. Leek and Potato soup is very common. I know I’ll try that out this fall.
Come on October. Hurry. The heat is mind melting.