This leeks soup is so flavorful it can be serve warm or cold and perfect for summers. The creamy taste in this soup is ultimate without adding any cream or a drop of oil. I've used skimmed milk boiled, then filtered. This is a perfect soup for diet, diabetic people and even for kids.
Leeks soup recipe video posted on Youtube English and Tamil Channels 😊
Leeks are rich in flavonoids, especially one called kaempferol. Flavonoids are antioxidants and may have anti-inflammatory, anti-diabetic, and anticancer properties overall excellent vegetable. If your unable to find leeks use spring onion white part.
Leeks and Mushroom Soup Ingredients:
40 Grams Leeks or Spring Onion
150 Grams Button Mushroom
1/2 Onion
2 Green Chilies
3 Cloves Garlic
1 Tsp Ginger and Garlic Paste
1 Tsp Salt
1 Tsp White Pepper
1 1/2 Cups Milk
Wash the mushroom twice or thrice in water. Drain the mushroom and spread it on a towel allow it to air dry.
Once the mushrooms are dry slice it and reserve.
Peel, wash and slice onion and garlic cloves.
Wash and remove the caps from chilies and reserve.
Prepare ginger and garlic paste with equal amounts of cleaned ginger and garlic and reserve.
Separate the leaves and reserve only the stems. Slice and remove the roots, rinse well and slice the leeks and reserve.
Method:
In a pan add chopped veggies mushrooms, onions, leeks, garlic, ginger and garlic paste, followed by 1 cup milk, 1/2 cup water and salt stir and cover and cook all the veggies are mushy.
Remove the veggies from flame and allow it cool completely. Add the cooled veggies to a mixerjar and grind to form a smooth paste.
Transfer the ground soup to a pan and dilute with 1/2 cup milk and water. Place on medium flame adjust salt and add white pepper powder stir well and bring to a rapid boil.
Remove the soup from flame and serve it in soup bowls...Enjoy!
We can serve this soup in room temp or chilled but make sure to dilute the soup with warm water and then serve it.
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