As it's Spring...(the view from my window shows me an absolute down pour of rain! English weather..lol) I try and lighten up the lunchtime soups..although I could happily eat hearty soups all year round but to fully appreciate them again when Winter comes round again, I feel I have to try and make lighter Spring ones.
Now this soup is very light but packs a punch with flavours. I've put a baseline measure for the lemon juice and zest because some may like a lot and others not. We liked it with slightly more of them in but both agreed that a little less would probably be better next time. (The reduced amounts are already done in the recipe) But a warning...if your regular choice of soup is a heavy meat one or even a hearty veggie one, this one will be a surprise to your taste buds. Give it a try and let me know what you think....
 |
| Rocket and Roses Zingy Lemon & Leek Soup |
(Original recipe from the Rocket and Roses Vegan Kitchen)
1tbsp olive oil
4 small leeks, trimmed and thinly sliced
4 cloves garlic, grated
1 litre of veggie stock
2 tbsp of extra dry Vermouth
Juice of 1 lemon
1/2 tbsp fresh lemon zest
In a soup pan gently heat the oil and throw in the leeks and grated garlic. Stir to cover the leek/garlic in the oil, place the lid on the pan and stir frequently until the leek is soft. Add the stock to the pan, stir and bring up to a boil. Add the lemon juice and Vermouth, simmer with the lid on for 10 minutes.
Remove from the heat and stir in the lemon zest and blitz with a stick blender or regular blender until almost smooth. Season with salt and pepper and reheat to serve.
Enjoy!
