Seasoned Leek Soup Recipe
Seasoned Leek Soup is one of the popular and light soups of Turkish cuisine. It is very satisfying and nutritious with its creamy seasoning that highlights the flavor of leeks. It is a practical and healthy option that will warm you up, especially on cold winter days.
Ingredients:
For: 4 People
Prep: 15 Min
Cook: 25 Min
| Leek | 3 Qty |
| Carrot | 1 Qty |
| Dry Onion | 1 Qty |
| Tomato | 1 Qty |
| Vermicelli | 1 Handful |
| Yogurt | 3 Tbsp |
| Egg Yolk | 1 Qty |
| Flour | 1 Tbsp |
| Water | 1.5 Liters |
| Liquid Oil | 1 Tbsp |
| Salt | 1 Qty |
| Black Pepper | 1 Qty |
| Chili Pepper | 1 Qty |
Steps:
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Pour the water into the pot and place it on the stove.
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Finely chop the onion and add it to the pot. Boil the onions in water for about 15 minutes until they turn yellowish.
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Add the previously chopped leeks to the boiling water.
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Heat oil in a Teflon pan. Add the grated carrot and fry until it turns yellowish. Add flour, fry a little more and pour in boiling leek water.
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Add peeled and diced tomatoes to the soup with salt.
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After the vegetables have softened, add the noodles and cook for another 45 minutes. Finish cooking after 10 minutes.
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Mix yoghurt and egg yolk in a bowl and add them slowly to the soup after it has cooled.
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Cook for another 2 minutes on low heat. Add red pepper flakes and black pepper and remove from the stove.
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Add a teaspoon of apple cider vinegar to the soup before serving. This improves the taste and increases the calcium content.
10 Min
