Curried leek and rice soup

The gentle spice in this soup helps to activate the appetite and adds an extra touch of comforting warmth.
  • Prep time:
    10 minutes
  • Cooking time:
    20 minutes
  • Serves:


Melt the butter in a large pan, add the leeks and sauté them for 2 to 3 minutes, until starting to soften.

Stir in the curry powder and rice and continue cooking over a low heat, stirring occasionally, until all the fat has been absorbed.

Add the stock, salt and pepper, then bring to the boil. Cover and simmer the soup gently until ingredients are tender.


225g leeks, cleaned and finely chopped

30g butter

1 level teaspoon curry powder

40g long grain rice

1 litre vegetable or chicken stock

Salt and freshly ground black pepper

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