Ingredients

1 tbsp olive oil

3 garlic cloves, peeled and chopped

1 shallot, peeled and chopped

2 leeks, stalks sliced

2 cups vegetable broth

1 cup water

salt

Preparation

  1. Heat oil in a medium pan.
  2. Add the garlic and shallot and sauté for two minutes.
  3. Toss in the leeks and sauté for two minutes.
  4. Pour in broth and water, bring the soup up to the boil and then simmer for 6-8 minutes. Puree.