Carrots and leeks make a hearty, healthy soup that’s great for lunch – or perfect for a winter dinner party starter. This is a no-fuss dinner that you can make in an hour. You’ll have minimal washing up too, as it all just cooks together in one pot – you’ll simply need to wash the blender up. This carrot and leek soup serves four, so you’ll have enough to feed a hungry family. It’s warming, filling and goes great with a nice slice of toasted bread and butter. There’s nothing nicer than settling down with a nice, warming bowl of soup at the end of a long day, and this carrot and leek option might be exactly what you need.
- 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)
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.
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To ensure leeks are properly cleaned, soak them in water for 10 mins before preparing.