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 Carrotspeeled and sliced thickly
2 tbsp Olive Oil
4 Leekssliced in half length ways then into half discs
2 tbsp Butter
4 tsp Vegetable bouillon
1 l 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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