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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 7 |
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I like to enjoy this soup during the colder seasons, pretty good at warming ya up (: Ingredients:
1 tbsp olive oil |
1 fresh leek |
1⁄2 small yellow onion, diced |
6 c cold water |
3 tbsp vegetable base (may substitute w/ 3 better than bouillon cubes) |
1 can yellow corn |
2 15-oz cans pumpkin puree |
juice from 1 fresh lemon |
1 clove garlic, minced |
1⁄2 tsp seasoning salt |
1⁄2 tsp ground nutmeg |
1⁄2 c unflavored soy yogurt |
fresh parsley |
Directions:
1. Prepare leek by cutting off stem end and all but two inches of green leaves.
2. Make a cut down the center of leek without cutting all the way
3. through (rinse out any visible dirt).
4. Slice leek into thin slices.
5. In sauce pan, heat olive oil over a medium flame. Add sliced leeks and diced onion stirring to coat with the oil. Cook until the leek is fragrant and soft but not brown.
6. In a large pot, heat the water to boiling. Add base and stir until dissolved. Add sautéed leeks and onions and corn.
7. Add pumpkin, lemon juice, garlic, seasoning salt and ground nutmeg. Simmer 10 - 15 minutes.
8. Add yogurt and garnish with parsley.
9. Do not boil. Heat until warm.
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