Carrot, Rice & Leek Soup

February 19, 2013

145

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.

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