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Leek, Carrot & Potato Soup
Introduce
Chef :
John ALeek, Carrot & Potato Soup
Another simple, tasty and nourishing soup. Good use of leftover unused vegetables if you have them. Most of my soups are prompted by what I’ve got to hand on a busy morning!
Ingredient
Food ration :
4 servingsCooking time :
40 minutes including prep
2 cloves
garlic, chopped
Cooking instructions
* Step 1
Heat the oil in a large saucepan or stockpot. Gently fry the onions for three minutes, avoiding stirring.
* Step 2
Add the garlic, stir and continue fry for another minute.
* Step 3
Add a decent-sized knob of butter. Once it’s melting, add the leek and stir well. Gently fry for a further three minutes, ensuring that the leek is well-coated by the oil/butter.
* Step 4
Add the potato, carrot and stock. Stir well, cover and bring to the boil.
* Step 5
Reduce the heat to a fast simmer and cook for 20-25 minutes or until the vegetables are soft.
* Step 6
Remove from heat, taste and season to taste.
* Step 7
Transfer to a blender and whizz until nice and smooth. “Velvety” texture is the objective.
* Step 8
Serve piping hot, with fresh rolls or chunks of granary bread.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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6. Eat More Plants
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