Freefrom Leek, Rice and Lemon Soup

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

A very simple but deliciously fresh soup. It should taste very lemony...

Serves 4

IngredientsLeek, rice and lemon soup

  • 4 tbsp olive oil
  • 4 medium leeks, very finely sliced
  • 1 litre/ 4¼ cups gluten and wheat free vegetable stock
  • 3 heaped tbsp wholegrain rice
  • sea salt and freshly ground black pepper
  • juice 1–2 lemons
  • small bunch each of fresh parsley and fresh chives, chopped fine


  1. Heat the oil in heavy pan and add the leeks.
  2. Sweat gently, lid on, for 20–30 minutes or until they are totally soft.
  3. Add the stock, the rice and a little seasoning, bring to the boil and simmer gently, covered, for 30–45 minutes or until the rice is totally soft.
  4. Add the lemon juice (it should taste very lemony) and adjust the seasoning  to taste.
  5. Just before serving, add the chopped parsley and chives.

Serves 4  – per portion
 225 Calories  
12g Protein
14g Fat (2g Sat fat, 8g mono, 1.5g poly)
17g Carbohydrate of which 3g Sugar
3g Fibre, 506g Sodium, 1.2g salt
26mg Calcium

Good Source – Vit B1, Folic Acid

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