Tomato Leek Soup

Originally "tomato soup", we quickly realized that with the amount of leeks and onions, we have almost totally leek soup! It was yummy, anyway. It's a Dutch dish.

Tomato Leek Soup

aFlourishingRoseRecipe by aFlourishingRose

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45 minutes

5 hours

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    Tips & Techniques

    Member recipe

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    Ingredients

    • 500g (17.6oz) soup stock
    • 1 leek, cut in rings
    • 1 large carrot, cut in pieces
    • 1 onion, diced
    • 500g (17.6oz) tomatoes, fresh (if fresh, diced) or canned
    • 1 1/2 stalks of blanched celery, cut in half rings
    • 3 bay leaves
    • 1 sprig of thyme
    • 200g (7oz) minced (ground) beef
    • a little vermicelli (or regular spaghetti)
    • salt and pepper

    Directions

    1. 1Put the vegetables and herbs into a pot. Add the soup stock.
    2. 2Put the lid on the pot and let the stock simmer for four hours on a low flame. The stock doesn't have to boil.
    3. 3Season the mince (ground beef) with pepper and salt and make small soup balls (as you make the balls, drop them into the simmering pot).
    4. 4Add the vermicelli (or spaghetti), and allow to simmer for another five minutes (or until it is soft).

    Categories: Soups & Stews, European, One Dish

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