Leek & Rice Soup | Cook For Your Life

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Leek & Rice Soup

Name: Leek & Rice Soup
Prep time: 30

(31 votes, average: 3.65 out of 5)

30 min prep

4 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

This is a simple delicious soup that is comforting and soothing when feeling sick and tired from cancer treatment. If homemade chicken stock is available in the freezer, use it instead of water to...

2 tablespoons of extra virgin olive oil
4 leeks, white parts only, washed and thinly sliced (wash and reserve the tops)
1 carrot, peeled cut into a small dice
1 celery stick, cut into a small dice
6 cups of water or broth
⅔ cup Basmati or other long grain white rice
Salt, to taste
parmesan cheese, freshly grated

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Nutrition Facts

Calories

239 cals

Fat

7 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

40 g

Sugar

4 g

Fiber

2 g

Protein

4 g

Sodium

1184 mg

Directions

Heat the olive oil in a large heavy saucepan over a medium-low heat. Add the leeks, carrots, and celery with 2 tablespoons of water. Sprinkle with a little salt and sweat them partially covered for 5 to 8 minutes, or until the vegetables have become tender.
Add the remaining water. Raise the heat to medium-high and bring to a boil. Add the rice and a generous pinch of salt.
Return the soup to a boil then cover and lower the heat to a simmer for 20 minutes, stirring occasionally, until the rice is just tender. Serve with lots of freshly grated Parmesan cheese.

Chef Tips

For extra flavor, if a parmesan rind is vailblr, add it to the soup with the rice and water. Parmesan has ‘umami’ and adding the rind to the soup will make it savory, and not cheesy. Remove the rind before serving, and cut into a small dice and return it to the soup.

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society