The best vegetarian leeks recipes - 3 recipes
Chef Tips and Tricks
No-Bake Nutella Mousse
This light, airy Nutella Mousse is the perfect no-bake dessert.
INGREDIENTS
- Cream Cheese
- Nutella
- Sugar
- Vanilla extract
- Milk
- Whipped cream
- Chocolate shavings or sprinkles
METHOD
- Mix together cream cheese, Nutella, sugar, and vanilla extract
- In another bowl, whip milk to soft peaks using an electric mixer
- Stir in with Nutella mixture
- Pour into glasses and top with whipped cream
- Add chocolate shavings or sprinkles
- Serve!
Top rated Vegetarian leeks recipes
Winter Warming Leek and Potato Soup

By whiteminsart
Creamy leek and potato soup makes a savory snack for a cold afternoon, a light lunch or dinner with some crusty bre...
- 3 large leeks
- white parts only
- diced
- 4 medium potatoes
- diced
- 2 medium onions
- diced
- 6 cups of chicken stock
- 2 crushed garlic buds
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp thyme
- 1 tbsp chopped parsley
- Salt and pepper to taste
- 1 cup of milk
- either low fat
- 1% or 2% depending on the thickness of the soup you prefer;
Potato and Leek Soup

By christmas
Vichyssoise it sounds so fancy, but it’s really just a tasty, filling, and inexpensive soup that only has 5 prima...
- 6-10 potatoes (depending on size)
- peeled and cut into bite size pieces
- 8 leeks
- thoroughly washed and sliced
- 2 stalks celery
- roughly chopped
- 2 carrots
- 1-2 chopped yellow onions
- Cooking oil to sauté
- 1 bay leaf
- 2 teaspoons chopped fresh thyme
- 1 – 1 ½ quarts chicken stock
- Salt and pepper to taste
- 1 1/2 cups half & half
Barley Stew

By alexscharft
Heat oil in heavy large pot over medium heat
- 1 tablespoon olive oil - divided
- 1 1/2 cups chopped leeks (about 2 small stalks - white and pale green parts only)
- 1 8-ounce container sliced crimini (baby bella) mushrooms
- 2 garlic cloves - pressed
- 2 1/4 teaspoons minced fresh rosemary
- 1 14.5-ounce can diced tomatoes in juice
- 1 cup pearl barley
- 4 cups (or more) vegetable broth
- 1 bunch kale (about 8 ounces) - trimmed - center stalks removed - leaves coarsely chopped (about 8 cups packed)
- Carrots
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