A light, flavorful vegetable broth made from leek greens and garden-fresh vegetables, perfect as a starter or a base for soups.
Ingredients:
- 2 medium leeks, white and light green parts, sliced
- 1 cup mixed frozen vegetables (carrots, peas, corn, green beans)
- 1 cup cooked, diced tomatoes
- 4 cups water or vegetable stock
- 1 teaspoon sea salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried vegetable seasoning or Italian herbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Dijon mustard or whole-grain mustard
Instructions:
- Heat olive oil in a medium pot over medium heat. Sauté the sliced leeks for 2–3 minutes until fragrant and slightly softened.
- Add the frozen vegetables and cooked tomatoes, stirring to combine. Cook for another 2 minutes.
- Pour in water or vegetable stock, bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until all vegetables are tender.
- Stir in salt, pepper, vegetable seasoning, mustard, and chopped parsley. Taste and adjust seasonings as needed.
- Serve hot as a light soup, or use as a flavorful base for other recipes.
Servings: 4–6
