Healty Eats: Leek and Onion Soup

I’m not sure about you but I have trouble eating the required servings of vegetables a day.  But I ran across this simple recipe in an old issue of Oxygen magazine and tried it this past weekend.  It was so yummy I thought I would share.  My version is halved and I used avocado oil instead of EVOO.  Enjoy.

Leek and Onion Soup

2-leeks
1- yellow or white onion
2 tbsp avocado oil
4 cups of low-sodium chicken stock
Ground black pepper


Heat oil over medium high heat in a large pot

Cook onions and leeks, stirring constantly for 10 minutes until they begin to
soften

Add stock and bring to a boil

Reduce hit and simmer for 40-50 minutes


P.S. If you would like to add protein you can add tofu


Stephanie
Exclusivesb.com

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