Screenshot 2022-10-25 at 11.38.49

CARROT & LEEK SOUP

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Chef: Asma Kantharia

© Kind Kitchen. All rights reserved.
servings
4

Equipment

  • Large, lidded pot

  • Vegetable peeler

  • Knife

  • Chopping board

  • Wooden spoon

  • Hand-held immersion blender/ potato masher

  • Soup bowl and spoon

Ingredients

  • 600g Carrots (peeled & washed)

  • 200g Leeks (sliced and rinsed)

  • 2 small Onions (chopped)

  • 100g tin whole Plum tomatoes

  • 1 litre Vegetable stock (made with 2 stock cubes)

  • 0.5 tablespoon smoked Paprika

  • 1 tablespoon Chilli flakes or according to taste

  • Few sprigs fresh Thyme or 1 teaspoon dried thyme

  • 3 tablespoons Olive oil

Instructions

1

To make your soup


1. Place a large pot on medium-high heat and heat for around a minute.

2. Add leek and onions to the oil, and stir until translucent but not brown. This should take no more than 3 minutes.

3. Add sliced carrots to the pot, and continue to stir for another minute.

4. Sprinkle chilli flakes, paprika and thyme to the pot, and then tip tinned tomatoes into the mixture. Combine well.

5. Make your stock by crumbling a stock cube into 600ml of boiling water, and then pouring into the pot. Bring to the boil and let pot simmer on low-medium heat for 20 minutes until the carrots are mushy.

6. Turn off the heat, and puree the mixture using an immersion blender.

7. If mashing by hand, allow the mixture to cool first.

8. Check for seasoning, and adjust to your preference.
2

To serve your soup


9. Serve the Carrot and Leek soup with fresh thyme, and a hot, warm-buttered, wholemeal dinner roll.
3

Enjoy. May your food bring good health!

Notes

If you prefer a smoother soup, use a blender. The taste of your soup will vary slightly according to the stock you use, so check before adding any further seasoning. We used Kallo organic stock cubes, and didn’t add any further salt to the recipe. Soup recipes may be easily doubled up, if you like to batch cook and freeze food for another meal.