Leeks are the forgotten super food considered just as healthy as a
multi-vitamin. This recipe offers a long list of vitamins and nutrients,
plus the mild taste of leeks pairs well with cheese and crusty bread. Leeks offer a new dimension to the classic onion soup and caramelizing the leeks gives the soup a sweet taste.

INGREDIENTSrecipes during pregnancy

One bunch of leeks
Olive oil
Vegetable broth, low sodium
Swiss cheese
Crusty bread


  1. Cut the roots off the leeks and split the root down the center.
  2. Rinse the leeks to remove all grit between the onion layers.
  3. Cut the leek roots length wise to create long strips of leeks.
  4. Heat 3 to 4 TB butter in a large skillet over medium heat.
  5. Add leeks and brown slowly. This step could take 20 to 25 minutes.
  6. Remove leeks from the skillet and add 2 TB olive oil.
  7. Brown 1 TB flour in the butter for two to three minutes.
  8. Add the leeks back into the skillet and pour four to five cups of vegetable broth into the pan.
  9. Whisk the broth and flour to thicken the broth only slightly.
  10. If the soup is too thick, add more broth.
  11. Allow to cook for 30 to 40 minutes or until the leeks are very soft.
  12. Ladle soup into a crock and top with shredded Swiss cheese.
  13. Allow the cheese to melt and serve with crusty bread.

Nutritional Benefits: Calcium, Folate, Vitamin B6, Vitamin K, Iron, Manganese, Omega 3, Full Fat.

Category: Appetizer, Snack, Lunch, Dinner.