Turkish leek soup

Ingredients for 2 servings:

• 3 leeks
• 5 carrots
• 1 lemon(s), juice
• 1 tbsp rice, Turkish or other
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegan

Peel the carrots and cut into approximately 1 cm thick slices. Wash the leek thoroughly and then cut diagonally into large pieces. Fry the carrots briefly in olive oil until they soften slightly. Add the leek and fry until it also softens. Season with salt and pepper and add the lemon juice. It’s better to overdo it than to underdo it. The lemon juice is a big part of the flavor. Tip: If you want a thicker texture, you can add a little flour. Add water until everything is relatively covered. Season to taste with salt, pepper, and lemon juice. Add the washed rice. Tip: If you don’t have Turkish rice, use another variety, such as jasmine rice. Cook until the leek changes color slightly (turns yellow-green). When everything is done, serve.