- 2 large leeks (or 3 smaller)
- 2 Tablespoons olive oil
- 1/4 teaspoon salt
- 2 cups of vegetable broth
Chop the leeks up well.
Put them in a soup pot, add the olive oil, sprinkle them with salt.
Sautee for 5 minutes on medium heat.
Add the vegetable broth, and simmer for another 10 minutes until the leeks are completely translucent.
Use a food processor or blender to puree the soup. (An immersion blender is ideal!)