Basic Carrot and Leek Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
- 4 Carrots - chopped finely- 1 leek - halved and sliced thinly- 4cm piece ginger, grated- 2 cups salt reduced veggie stock- 2 cups water- 1 tbsp canola oil (or olive if preferred)
1. Heat oil in a deep saucepan over a medium heat. Add leek, carrots and ginger and cook until the veggies have softened (about 10 minutes).
2. Add the stock and water. Mix well. (You'll find out now whether your pot is big enough or not)!
3. Cover the pan and bring to the boil. Reduce the heat to a medium - low temperature. Simmer for about 20 minutes.
4. Remove from heat and blend until smooth. If you prefer, keep a handful of the veggies separate to add to the smooth mixture.
5. Return to the pan for a quick blast of heat if you're eating now.
6. Or, wait until it cools and refrigerate ready for reheatable winter lunches!
Number of Servings: 4
Recipe submitted by SparkPeople user NIAMHIST.
2. Add the stock and water. Mix well. (You'll find out now whether your pot is big enough or not)!
3. Cover the pan and bring to the boil. Reduce the heat to a medium - low temperature. Simmer for about 20 minutes.
4. Remove from heat and blend until smooth. If you prefer, keep a handful of the veggies separate to add to the smooth mixture.
5. Return to the pan for a quick blast of heat if you're eating now.
6. Or, wait until it cools and refrigerate ready for reheatable winter lunches!
Number of Servings: 4
Recipe submitted by SparkPeople user NIAMHIST.
Nutritional Info Amount Per Serving
- Calories: 68.5
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 501.2 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 1.8 g
- Protein: 0.7 g
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