Carrot and Leek Soup
This carrot and leek soup is easy & healthy. It's delicious and takes less than 30 minutes to make – perfect for lunch or freezing for later.
Ingredients
- 3 tablespoon rapeseed oil, or sunflower/vegetable oil
- 1 onion, peeled and roughly chopped
- 430 g carrot, diced
- 230 g leek, sliced
- 1,350 l chicken stock, or beef/vegetable stock
- 2 potatoes
- ½ teaspoon whole allspice
- ½ teaspoon whole black peppercorns
- 3 cloves garlic, peeled and chopped
For serving (optional):
- Crème fraiche, or natural Greek yogurt, sour cream
- Fresh parsley, or thyme, cilantro, sage
- Bread croutons, or garlic bread
Instructions
- Wash and prepare all vegetables except potatoes and garlic.
- Add oil to a large stock pot and set it on medium heat. When hot, add chopped onion. Fry the onion for about 3-4 minutes or until it is soft and translucent. Add diced carrots and sliced leeks and fry for a couple of minutes.
- Add chicken stock, allspice and black peppercorns and set on high heat. Bring to boil and cook for 10 minutes, lowering the heat to medium-low.
- Meanwhile peel and dice the potatoes and add them to the soup. Cook on medium heat for another 10 minutes. Add chopped garlic and take off the heat.
- Blend the soup until smooth, and serve with crème fraiche, fresh parsley, and bread croutons.
Notes
Possible swaps (all 1:1 ratio):
- Sweet potato - peeled,
- Spring onion,
- Beef or vegetable stock,
- Sour cream or natural Greek yogurt.
Nutritional Information (Estimates Only)
Calories: 263kcal | Carbohydrates: 36g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 389mg | Potassium: 879mg | Fiber: 5g | Sugar: 10g | Vitamin A: 12625IU | Vitamin C: 25mg | Calcium: 73mg | Iron: 2mg
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