Thursday, January 19, 2012

Challenge Worthy Recipe - Tomato Leek Soup

This soup is really yummy.  I love soup in the winter, especially one that you can actually eat as a meal.  And this is for sure one of those meal soups! 

Here's How to Make it


3 leeks chopped ( up to light green part)
3 - 4 cloves of garlic minced
2 tbsp water
1 tbsp paprika
1 tsp hot pepper flakes
1/4 cup loosly packed of each chopped fresh dill and chopped fresh parsley
2 cans organic, no salt added, diced tomatoes
1 carton organic vegtable broth
1/2 head green cabbage sliced into noodle like ribbons

Extra Protien Options
1 can rinsed and drained black beans
and / or
1/2 package cubed firm tofu


In your large soup pot saute the leeks, garlic, pepper flakes, herbs and paprika in the 2 tbsp of water until soft. 
Transfer mixture to a blender and puree.
Add the tomatoes (juice and all), veggy broth and cabbage to your soup pot, bring to a rolling boil.
Add back in the leek mixture,and the bean and or tofu (if using) and Stir.
Simmer on LOW until cabbage is soft (about 30 mins).
Serve with a yummy Crusty Bread!

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