Leek And Tomato Soup
Leek and Tomato Soup
Mamta Gupta
This is a lighter soup than Leek and potato soup, and it is very easy to make. If you live where you do not get leeks easily, you can use large, green/spring onions. Amounts of vegetables are approximate, Leeks and tomatoes should be roughly equal in volume. Adjust seasoning according to taste. For vegetarian and vegan version, use vegetable stock.
Serves 4
Ingredients
400 gm. or 3-4 leeks
200 gm. or 3 medium tomatoes (or use tinned tomatoes (200gm.)
2 tbsp. butter or cooking oil
1 inch piece ginger, peeled and finely chopped or grated
1 1/2 pint vegetable or chicken stock (Here, I have used stock granules)
A good sprinkle of Soya sauce
Chilli sauce to taste. You can use chilli flakes instead
Salt to taste (after tasting), as stock is quite high in salt content itself.
A handful of croutons (optional)
Instructions
Wash the leeks thoroughly to ensure that there is no dirt between layers. Slice thickly.
Chop tomatoes into medium chunks. You can peel tomatoes, if you wish.
Heat butter/oil in a pan.
Add ginger and stir fry for 1 minute.
Add leeks and fry for 5 minutes.
Add tomatoes and fry for 5 minutes.
Add water and stock granules/powder/cubes or a good vegetable stock. Bring to boil and simmer, until vegetables are tender.
Add a little Soya sauce and chilli sauce. Taste and adjust seasoning.
Serve hot on its own, or with bread croutons or cubes. Here I have used ready-made garlic bread croutons.
You can garnish it with fresh coriander or parsley leaves.
Also see Soup Selection.
