Cream Of Leek

Recipe: Cream of leek soup

Preparation: 10 minutes / Cooking 35 minutes


  • 4 leek whites
  • 350 g green lentils
  • 1 liter of vegetable broth
  • 30 cl of soy cream
  • 1/4 bunch of flat-leaf parsley
  • salt and pepper


  • Cook the green lentils in water.
  • During the cooking time, wash the leeks and slice them finely and brown them over medium heat with a little water, salt and pepper. Then switch to high heat and cook for 2 to 3 minutes until the leeks begin to soften.
  • Add the broth and lentils when cooked.
  • Bring to a boil and cook over high heat for 30 minutes, until the lentils fall apart. Add the soy cream during the last two minutes of cooking.
  • Mix the mixture. Salt and pepper.

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