Leek and Bok Choy Soup
I have been on a soup kick recently. I am not sure why as the weather is warming up and hot soup is not usually something I want during a hot day.
The other day as I was looking through my kitchen I noticed my Leek’s and Boy Choy that I had on hand. I got to thinking that these would probably make an amazing soup…boy was I right! The flavors of the Leek’s mixed with the Bok Choy was super light and tasty. I love that this is a great soup to eat by it’s self or to go with a sandwich. Plus it is low in calories which is a huge bonus for me!
Ingredients:
2 Leeks1 T olive oil
6 cups water 4 beef bulion cubes 1 bok choy
3 basil leaves
Directions:
1. Add diced leeks and olive oil to fry pan. Saute about 5-10 minutes on medium heat stirring often so they do not burn. Just long enough for the leeks to soften.
2. In stock pot heat water and bullion cubes to boil, stir often. Once water is boiling turn heat down to medium. Add sauteed leeks, bok choy and basil. Cover and simmer 15 minutes on low/med heat.
Don’t forget to click the ‘Magic’ button below for Nutritional Information and Weight Watcher’s points for this recipe!
Hi! You were the link before me at the Handmade Tuesday’s link party! Just swinging by to say hi! This soup looks tasty! Thank you so much for sharing!
Cheers,
Julia
It’s Always Ruetten
This looks yummy. Thanks for sharing on Naptime creations!
Thanks for the great recipe, this is perfect for those last chilly ‘Wintery’ days here.
That sounds really good. We just had Japanese Hibachi last week and this reminds me of the onion soup that they serve. We are joining a CSA this summer, and I am pinning this so I know how to make a new recipe with great veggies!
This recipe sounds delicious and SIMPLE. Oh, and HEALTHY!
Looks quite simple to make. It would be perfect for the next bout of sickness that hits. We’d totally knock that virus out of here with this soup! lol. But really, it looks quite delicious.
Love the simplicity and it looks yum yum
This looks absolutely delicious! YUM!
This looks delish! Need to add it to my list of recipes I want to try. – Katy
I’m with you on the soups! I feel like I should be over soups since it’s supposed to be spring. I’m guessing we’re still wanting soups since it’s still below freezing in the mornings, at least around here!
PS – I’ve got a honey giveaway going on my blog now. Check it out if you get a chance!
Sounds great! Thanks so much for sharing on Two Cup Tuesday at Pint Sized Baker. I’ve Pinned this!
Thanks for the great recipe my daughter has gone vegan and she will love this
Hi, this was a nice post. I wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole’s Chatter. We are collecting recipes using carrots and/or leeks. This is the link . I hope you pop over to check it out. There are lots of great recipes already linked in.
I love this stuff. And it doesn’t matter if it’s winter or summer. I also put about 3 cloves of chopped garlic and a small thumb size piece of ginger when I cook the leeks. I also cook them at least a half hour on low heat. Then when done I add everything together, plus 2 cups heavy cream and put them in the blender. Today I added potatoes. First time for me.