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In a large pot, heat the olive oil over medium heat. Add the onion and carrot, and sauté for 5–6 minutes until softened. If using tomato paste, stir it in now and cook for 1–2 minutes.
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3. Add Leeks and Rice
Add the leeks to the pot, season with salt and pepper, and sauté for another 4–5 minutes. Then add the rice and stir to combine.
4. Simmer
Pour in the broth or water. Bring to a gentle boil, then reduce heat and simmer for 25–30 minutes, or until the rice and vegetables are tender.
5. Finish with Lemon
Just before serving, stir in the lemon juice to brighten the flavors. Taste and adjust seasoning as needed.
Serving Suggestions
Serve warm, garnished with chopped dill or parsley and a drizzle of olive oil. This soup pairs beautifully with:
- Warm crusty bread
- A dollop of plain yogurt
- Olives and a simple salad on the side
It also tastes even better the next day, as the flavors continue to meld.
Final Thoughts: A Bowl of Turkish Comfort
Homemade Turkish leek soup is more than a meal—it’s a comforting ritual, a reminder of the power of simple ingredients and slow cooking. Whether you’re fighting off a chill or just craving something nourishing, this recipe brings warmth and wellness straight to your table.
It’s proof that sometimes, the most soulful dishes are the simplest ones.
Would you like a printable version of this recipe or a vegan variation with lentils for extra protein?
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