Carrot and leek soup
Serves: 4
Time to prepare: 20 mins
Time to cook: approx 45 mins
Cals per portion: 120
15ml (1tbsp) olive oil
1 small onion, finely chopped
450g (1lb) carrots, peeled and chopped
2 leeks, trimmed and sliced
1.2 litres (2pt) hot vegetable stock
Fried chopped leeks, to garnish (optional)
1. Heat the oil in a large deep frying pan. Add the onion and fry for 5 mins, then stir in the carrots, cover and cook for a further 5 mins.
2. Stir in the leeks and stock and bring to the boil. Reduce the heat and simmer for 30 mins until the vegetables are tender.
3. Allow to cool slightly, then purée the soup in batches in a food processor or blender.
4. Return the soup to the pan and heat through gently. Season to taste with salt and freshly ground black pepper. Serve garnished with fried chopped leeks, if liked, and freshly ground black pepper.
