| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Veg03 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Chopped leeks |
|
|
White and light green part only |
|
|
(about 2 medium leeks) |
| 2 |
c |
Diced carrots; (about 3 large) |
| 3 |
c |
Diced unpeeled zucchini |
|
|
(about 2 1/2 medium) |
| 29 |
oz |
Canned vegetable broth |
| 1 |
c |
Water |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 3 |
|
Plum tomatoes; chopped |
INSTRUCTIONS
This light soup is a great pick-me-up any time of day for those watching
their fat intake or counting calories.
MAKES 6 TO 8 SERVINGS
1. In a 31/2-quart electric slow cooker, mix together the leeks, carrots,
zucchini, broth, water, salt, and pepper.
2. Cover and cook on the low heat setting 51/2 to 6 hours, or until the
vegetables are tender.
3. Carefully transfer 3 cups of the vegetables with a little of their
cooking liquid to a blender or food processor and puree until as smooth as
possible. Return to the soup remaining in the slow cooker and mix well.
Serve hot, garnished with chopped tomatoes.
4. NOTE: This soup can also be refrigerated and served cold.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
Converted by MM_Buster v2.0l.
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