Would you like a tasty soup to make in a short time?
I make this one every week. It is ever so easy. I often put it in my daughter’s thermos and she takes it into school for lunch or I make it in advance if I need to go away.
There are many different versions of leek soup. This is the one my mum does: the vegetables are chopped into pieces, you cook them for 15 minutes and then you add rice and finish cooking it.
This will make a substantial soup and you won’t need to dip bread or croutons into it.
A good spoon of olive oil added at the end will add extra flavour.
- Prep Time : 20 minutes
- Cook Time : 30 minutes
- onion – 1
- leeks – 2
- arborio rice – 200 g
- vegetable stock cube – 1
- water – 2,5 Liters
- chopped parsley – 1 tbsp
- salt and pepper
- potatoes – 2
- olive oil – 2 tbsp
- Parmesan – 2 tbsp
- celery – 1 stick
- Parmesan rind – 1 (optional)
Chop the leeks, the celery, the onions finely and the potatoes into small cubes.
Put them into a pot with the stock cube, salt and pepper, Parmesan rind and the water; bring to the boil.
Cook for 15 minutes.
Add the rice and cook it for 15 minutes stirring from time to time
When it is cooked add the chopped parsley, 2 tbsp of olive oil and 2 tbsp of Parmesan.
This soup can be made in advance and then re-heated as it seems that with resting it improves the flavour.
One thought on “Italian leek and potato soup with rice”
I like this! Good idea to add rice.