Flavoursome Winter Soup

Carrot and Leek Soup

  • Gluten Free
  • Egg Free
  • Nut Free

Soups need not be labour intensive, this soup is a prime example. It’s extremely simple to make but also extremely flavoursome. Rich in beta-carotene, this soup is ideal during cold season when your immune-system needs a boost.


  • 4 large carrots, peeled and sliced thickly
  • 2 tbsp olive oil
  • 4 leeks sliced in half lengthways then into half discs
  • 2 tbsp butter
  • 4 tsp vegetable bouillon
  • 1 litre of water
  • Milk (an option) – dairy or non-dairy


  • Roast the carrots at 180°C (350°F) in the olive oil until soft i.e. 30-35 minutes
  • Meanwhile sweat the leeks in 2 tbsp butter in a large lidded saucepan.
  • Make up the bouillon in a measuring jug.
  • Once the carrots are roasted and the leeks soft then put the bouillon and carrots into the pan with the leeks.
  • Simmer for 10-15 minutes then leave to cool before processing in a food processor.
  • You can add milk at this stage if you want a creamier soup.
  • Pack in a warmed Thermos.

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