Cream of Leek and Parmesan Soup

This Cream of Leek and Parmesan Soup is a delicious, oil-free soup that is perfect for a light lunch or dinner. It’s easy to make and full of flavor!

Cooking Equipment:

Saucepan; Spoon; Knife; Cutting Board; Measuring Cups/Spoons

Preparation Time:

10 minutes

Cooking Time:

Total Time:

30 minutes

Cuisine:

Italian

Keywords:

Cream of Leek, Parmesan Soup, Oil-Free, Light Lunch, Dinner

Meal:

Main Course/Soup/Starter

Cooking Method:

Simmering/Boiling/Stirring

Dietary Restrictions:

Oil Free

Servings:

Ingredients:

1 leek, finely chopped

1 garlic clove, minced

2 tablespoons vegetable broth

1/2 cup low

fat milk

1/4 cup grated parmesan cheese

Salt and pepper to taste

Cooking Instructions:

Heat the vegetable broth in a large saucepan over medium heat. Add the leeks and garlic and cook for 5 minutes until softened.

Add the milk and bring to a simmer. Reduce the heat to low and simmer for 10 minutes.

Remove from heat and stir in the parmesan cheese until melted. Season with salt and pepper to taste.

Serve hot with crusty bread or croutons if desired. Enjoy!

Nutrition:

Calories – 150 kcal; Protein – 5g; Carbohydrates – 15g; Fat – 7g; Fiber – 2g

This Cream of Leek and Parmesan Soup is an easy oil-free soup that is perfect for a light lunch or dinner! It’s full of flavor from the leeks, garlic, parmesan cheese, salt, pepper, vegetable broth, and low-fat milk! It takes just 10 minutes to prepare and 20 minutes to cook! Enjoy!

Rating:

Did You Know?

Italy is famous for its wine, and it is the world’s largest wine producer.