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Plomeek soup Ingredients

4 tablespoons olive oil

2 cups chopped leeks, white part only

2 tablespoons finely chopped garlic

Salt

2 cups carrots, peeled and chopped into rounds

1 cup lima beans

1 cup cauliflower florets

2 cups fresh green beans, cut into 1 inch pieces

2 quarts vegetable broth

4 cups peeled, seeded, and chopped tomatoes

2 ears corn, kernels removed

1/2 teaspoon black pepper

2-3 leaves fresh basil, sliced into strips

1/4 cup chopped fresh parsley leaves

1 to 2 teaspoons lemon juice

Directions Heat the olive oil in a large stockpot on medium heat. Add leeks, garlic, and a bit of salt and cook until they begin to soften. Add the carrots, lima beans, cauliflower, and green beans and cook for about 5 more minutes, stirring occasionally. Increase the heat to high and add the stock, simmer. Once it's simmering add the tomatoes, corn, and pepper. Bring heat to low and cook with pot covered until the vegetables are tender enough to pierce easily with a fork, about a half hour. Don't overcook. Add salt to taste. Remove from heat and add the parsley, basil and lemon juice. Blend together in a food processor. Some of the crew though it might taste good with sour cream or parmesan cheese and croutons as well.

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