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Carrot and Leek Soup
Maria Begoña Pérez Calvo
Make this delicious carrot and leek soup at home; its rich, smooth, and comforting flavor will delight everyone. Plus, it's very easy to make and economical.
Reviewed by
Editorial Team of Kiwilimón
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Ingredients
8
Servings
3 cups water
1 kilo carrot
1 leek
1 tomato
1/4 onions
2 cubes granulated chicken bouillon
1 tablespoon extra virgin olive oil
panela cheese, diced
Preparation
30 mins
30 mins
Medium
Place the pressure cooker on the stove with water.
Peel the carrots and chop them, clean the leek.
Add the carrots, leek, tomato, onion, and lid to the pot; when it starts to whistle, cook for 15 minutes and turn off.
When it's cool, uncover and blend the vegetables, removing the skin from the tomato.
In a pot, pour the tablespoon of extra virgin olive oil and add the blended mixture.
Pour in the cooking water and the cubes of chicken bouillon powder; let it boil and turn off.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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