Carrot and leek soup
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Carrots and leeks make a hearty, healthy soup that's great for lunch - or perfect for a winter dinner party starter
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Prep time: 20 mins
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Cooking time: 45 mins
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Serves: 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
To ensure leeks are properly cleaned, soak them in water for 10 mins before preparing.
- 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)
Method
- 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.
- Stir in the leeks and stock and bring to the boil. Reduce the heat and simmer for 30 mins until the vegetables are tender.
- Allow to cool slightly, then purée the soup in batches in a food processor or blender.
- 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.
Nutritional information per portion
- Calories 120(kcal)
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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