Carrot and Leek Soup is full of rich flavours and is perfect for a chilly winter night. The combination of carrots and leeks is what makes this soup special. This soup is a great way to sneak in some veggies and get some extra health benefits.
by Penny Ritson Penny´s Recipes
Carrot and Leek Soup
Ingredients
Ingredients
- 1 sunflower oil
- 1 onion peeled and chopped
- 2 cloves garlic, peeled and chopped
- 3 carrots (350g approx) peeled and chopped
- 2 large leeks (300g approx) sliced
- 2 sticks celery
- 1 tsp mixed herbs
- 1 tsp paprika
- 4 cup (1l) vegetable stock
- 1 small sweet potato, peeled and chopped
- 1 small white potato, peeled and chopped
Instructions
Preparation
- In a large heavy-bottomed saucepan, heat the oil. Add the onion and cook for a few minutes until soft. Add the leeks and cook for a few minutes.
- Add the garlic. Add the carrots, sweet potato, and potato. Stir and cook for a few minutes until starting to soften.
- Pour in the stock and add the herbs and paprika. Stir, bring to a boil, and simmer for about 30 minutes until all the vegetables are soft.
- Place in your Optimum high-speed blender and blend until smooth. Return to the pan and reheat. Adjust seasoning with salt and pepper.
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