If you have some of our vegan vegetable peel stock ready made in your freezer, it is perfect for this soup. Use a full 8-10 cups of that as it won’t need diluting. This soup is vegan as written, but you can make with Chicken stock if preferred, or add a Parmesan rind along with the leek tops for extra flavor.
I find it easiest to wash the leek whites after slicing them.
When tomatoes are in season at the end of summer, use very ripe beefsteak or Roma tomatoes. At other times use plain canned tomatoes, diced or whole.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.