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## 👩🍳 Instructions
### 1. **Prepare the Vegetables**
Clean the leeks thoroughly — dirt can hide between the layers. Slice them thin. Dice the carrots and potatoes.
### 2. **Sauté the Base**
In a large pot, heat the olive oil over medium heat. Add the leeks and carrots. Cook for 5–6 minutes until softened, stirring occasionally.
### 3. **Add Tomato and Seasoning**
Stir in the tomato paste and cook for another minute to deepen the flavor. Season with salt and pepper.
### 4. **Simmer the Soup**
Add potatoes (if using), rice, and broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 20 minutes, or until the vegetables and rice are tender.
### 5. **Finish with Lemon and Herbs**
Taste and adjust seasoning. Stir in lemon juice just before serving for a bright, tangy finish. Garnish with chopped dill or parsley.
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## 🍽️ Serving Suggestions
* Serve hot with a drizzle of extra virgin olive oil
* Pair with crusty bread, lavash, or simit
* Add a spoonful of plain yogurt on top for creaminess
* Enjoy as a starter or a light main with a side salad
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## 💡 Tips & Variations
* For a creamy version, blend part of the soup before serving.
* Add chickpeas or lentils for extra protein.
* Use bulgur wheat instead of rice for an Anatolian twist.
* Don’t skip the lemon — it lifts the whole dish and balances the sweetness of the leeks.
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## Final Thoughts
**Homemade Turkish Leek Soup** is more than just a healthy bowl of vegetables — it’s a tradition. A whisper of the Aegean coast, a comfort from a grandmother’s kitchen, and a reminder that wellness often begins with a pot simmering on the stove. Whether you’re new to Turkish flavors or already in love with them, this soup is an easy way to connect with the heart of this rich culinary culture.
Warm, nourishing, and made with love — this is the kind of soup that truly feeds the soul.
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Want help adapting this recipe for meal prep or making it gluten-free? I’d be happy to assist!
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