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This soup is known in my house as my daughter’s favorite. It’s Mom’s favorite “five-minute” soup as well, which takes five minutes to put together.
1 to 2 tablespoons oil
2 large leeks, sliced
4 to 5 large carrots, peeled and cut into chunks
2 cups frozen peas
1 stalk celery (optional)
1/2 cup quick-cooking oats (use gluten-free oats, if needed)
salt and pepper, to taste
1 cup milk (low-fat is fine)
In a large pot, heat oil. Add the leeks and carrots and sauté slowly to let them caramelize. (If you’re in a rush, you can skip this step.)
Add water to cover. Season with salt and pepper, add peas, and let cook for about 20 minutes more.
Add oats, let cook for five more minutes, season again, and use an immersion blender to break up any big pieces that remain.
Stir in milk and reheat gently to serve.
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Milk replacement For a parve version, what would you suggest please?
Almond or soy will make it richer.
VEGTABLE SOUP IT IS NOT CLEAR HOW MUCH WATER TO ADD TO THIS SOUP
Doesn’t look like there is any water added. It’s a thick soup made mostly from veggies. Hope that helps Ann.
Seems like the water amount was omitted cause at the end of the recipe it reads:
Note: For additional flavor, use vegetable stock or pareve chicken stock instead of water.
It says to “add water to cover”