Ingredients
Units Scale
Leek Soup
- 1 tbsp olive oil
- 1/4 finely chopped brown onion
- 1 large leek, chopped (~2.5 packed cups)
- 1 tbsp fresh parsley, finely chopped
- 2 vegetable stock cube
- 2 beef stock cubes
- 2 tbsp dijon mustard
- 4–6 cups water (depending how thick you want your soup)
Smoked Paprika Parmesan Croutons
- day old bread
- olive oil
- smoked paprika
- shredded parmesan cheese
Instructions
Leek Soup
- In the saucepan over a medium heat, pour in the olive oil and sauté the finely chopped onion unit transparent.
- Add in the leek, parsley, stock cubes, dijon and water.
- Bring to a simmer and stir until the stock cubes are dissolved.
- Continue to simmer for 20 minutes.
- Use a hand blender to smooth before serving.
Smoked Paprika Parmesan Croutons
- Preheat oven to 160C.
- Chop up bread into cubes and drizzle with the olive oil.
- Sprinkle smoked paprika over both sides.
- Place on a baking tray and toss shredded parmesan cheese over.
- Toast for 5 minutes both sides, until golden brown.
- Cook Time: 30 mins