Tomato Leek Soup


1 bunch of leeks – cleaned thoroughly and chopped
1 pint of button mushrooms – sliced
7 cloves of garlic – crushed& chopped
1/2 pint of grape tomatoes – halved
Dashes of red pepper flakes
1/4 cup of Olive oil


Wash the leeks and split them lengthwise, and cut into thin slices after removing all of the sand.
Combine the leeks, parsley, mushrooms, garlic, grape tomatoes, lemon juice, red pepper flakes and olive oil in a bowl and mix.
Heat a soup pot with a drizzle of olive oil and add all of the veggies and sauté. When the veggies have cooked down add the plum tomatoes and continue to sauté for a minute or two. Add the chicken broth and bring to a low simmer.
While the soup is simmering on low prepare the rice and barley in a rice cooker with a dash of turmeric.
Add rice and barley to a bowl and top with the soup. For a garnish you can top with grated Romano Cheese or a drizzle of honey.


(I did not make a mistake I meant to say tomato leek soup. Potato leek soup is for another day.)

This is a hearty and delicious soup for the fall weather.

Enjoy with Love,



1.0 servings


Thursday, October 7, 2010 - 5:00pm

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