Have you looked at the ingredients on a soup label? I like to use what I have on hand, if you don't have the leeks use a whole onion diced. Do you have shredded cabbage from a bag, use it up. If you have leftover rice or chicken from a previous dinner, throw in a hand full to the pot if you want. I threw a sprig of thyme from my garden and a bay leaf. Just remove them before serving.
2 Leeks, the white parts only. Slice them thin and rinse with cold water to get all of the sneaky little dirt that's hiding in the rolls of the leeks
1/2 a head of thinly shredded cabbage. (You can use more, cabbage shrinks and well, it's really good for you so fill the pot with it
6 whole carrots cut into "coins"
2 quarts chicken or veggie stock
2 tablespoons olive oil or your preferred sauteing fat
Clean and slice the leeks into thin slices. In a dutch oven or soup pot heat the oil on medium heat adding the leeks and sauteing until golden. Add the shredded cabbage and carrot coins. At this point I opened a can of Costco chicken breast and added the juices from the can to the pot with the veggie stock. If using the chicken add it before serving so it warms through. I just like the simplicity of this soup. Fast, clean and simple flavors.
Stir, taste and adjust the seasoning. I like to buy the LeGout brand chicken base. It's free of MSG and is a great flavor enhancer. I let my soup simmer on low uncovered for about 1 hour, but it could have been ready to eat in under 30 minutes.
I maybe used a teaspoon of it to "boost" the flavor. The fried chili paste is what makes us sweat! You only need a little bit. I Mean, YOU ONLY NEED A LITTLE BIT. Like, start with a toothpick full. Awe, I love the heat it adds and it chases away your sickness.