Soups

Carrot, Rice & Leek Soup

41

Even the kids like this healthy, hearty soup. We serve it with slices of sourdough or a baguette and a salad for a quick mid-week meal.

6
1 Tbsp vegetable oil
3 cups sliced carrot
2-3 leeks, sliced (white and light green parts only)
2 cloves garlic, minced
1/2 tsp thyme
1/4 tsp oregano
1 bay leaf
1/4 cup short grain or plain white rice
5 cups chicken broth/stock
1 cup frozen peas
salt and pepper to taste
Heat oil in a large pot over medium heat. Add carrots, leeks, garlic, thyme, oregano and bay leaf. Cover and cook, stirring often for about 8 mins or until carrot is beginning to soften. Add rice and cook 2 mins. Add stock. Bring to a boil and turn down heat. Cover and simmer for 25 mins. Add peas and cook another 5 mins. Discard bay leaf and serve.
Nutritions

Calories
122

Sodium
476mg
19% DV

Fat
5g
8% DV

Protein
5g
11% DV

Carbs
16g
5% DV

Fiber
3g
12% DV

Rich, gooey and fudgy Chocolate Chess Pie is a favorite Southern dessert that's perfect for every occasion. Best of all, the easy pie recipe is ready for the oven with just 10 minutes of prep!

1 c sugar
3 T cornmeal
3 T unsweetened cocoa powder
Pinch salt
3 eggs
1/2 c salted butter
1/2 c light corn syrup
1 t vanilla extract
1 unbaked 9-inch pie crust
8
  1. Preheat oven to 350 degrees F. In a large bowl, whisk together sugar, cornmeal, cocoa and salt. Add eggs, melted butter, corn syrup and vanilla; mix well. Pour into unbaked pie crust.

  2. See the full directions on my site
Nutritions

Calories
364

Sodium
274mg
11% DV

Fat
24g
37% DV

Protein
2g
5% DV

Carbs
38g
12% DV

Fiber
1g
6% DV
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