Thank you to Alida from My Little Italian Kitchen for sharing this recipe.

This soup is simple, healthy and delicious! I love this kind of soup. No cream, so very healthy!

I was very surprised, when my 17 y. old daughter said :”Oh, mom, your soup is very good. Can I have more?” Because she never wants to eat any soup.

In the original recipe, Alida adds some shrimp that she cooked in a little olive oil until slightly golden. Then she puts the shrimp on top before serving with the pomegranate seeds. .

You have no time to cook and you are just 2. This soup is perfect for a simple dinner.

If you are 4, you can decide to serve it before the entree.

Anyway, it’s an excellent recipe for after the Holidays 😉

 

Preparation time : 15 minutes   Cook time : 40-45 minutes

Ingredients :

  • 2 (400 g) potatoes
  • 2 (150 g) leeks
  • 1 small yellow onion (chopped)
  • 1 liter (32 fl. oz) water
  • 2 tbs chopped parsley (optional)
  • Pomegranate seeds to decorate
  • salt and pepper
  • 1 tbs olive oil

Instructions :

  1. Peel and chop the potatoes. Wash the leeks, roughly chop them and put them in a saucepan with the potatoes, the onion, salt, pepper and the water. Boil and let cook for 40-45 minutes.
  2. Blend the soup to a creamy consistency. Add one tablespoon of olive oil and mix well.
  3. Pour the soup into 4 bowls. Add a little chopped parsley and a few pomegranate seeds to decorate.

 

****************************

 

Temps de préparation : 15 minutes  Temps de cuisson : 10 minutes

Ingrédients:

  • 2 (400 g) pommes de terre
  • 2 (150 g) poireaux
  • 1 petit oignon coupé grossièrement
  • 1 litre (32 fl. oz) d’eau
  • 2 cuillères à soupe de persil haché (facultatif)
  • graines de grenade pour décorer
  • sel et poivre
  • 1 cuillère à soupe d’huile d’olive

Directions :

  1. Epluchez et coupez les pommes de terre en morceaux. Lavez les poireaux, Coupez les grossièrement et mettez les dans une casserole avec les pommes de terre, l’onion, le sel, le poivre et l’eau. Portez à ébulition. Laissez cuire pendant 40 à 45 minutes.
  2. Mixer le tout. Ajoutez une cuillère à soupe d’huile d’olive. Et mixez de nouveau.
  3. Versez la soupe dans 4 bols. Ajoutez le persil et les graines de grenade pour décorer.

Cette soupe de légumes est vraiment légère. Je vous la recommande après les fêtes!

 

 

About the author
3 Comments
  1. A warming and delicious soup is exactly what I need now 🙂

  2. Dear Zaza, I am so pleased you enjoyed the soup, thank you so much for trying the recipe! It looks really good. You have a very nice blog.

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