Leek Soup

This recipe uses no potatoes, only vegetables. It is non-dairy and vegetarian except for the light butter.

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 6

Ingredients

2 medium celery stalks, chopped
2 t celery seed
3 T light butter
3.5 vegetable broth
3 leeks, chopped
2 long green onions, chopped
2 t no-salt seasoning, to taste
1 t pepper, to taste

Directions

Melt light butter in pot. Add chopped celery and celery seeds. Cook until beginning to soften; may need to add a little of the first cup of chicken broth. Add chopped leeks, green onions, and the rest of the cup of broth. Stir, partially cook. Add rest of broth and simmer till done. Stir in 2 c unsweetened soy milk.

Note: I've found the Silk Organic Unsweetened Soy Milk to be the best non-dairy substitute for cooking.

Serving Size: makes 6 1-cup servings

Number of Servings: 6