Leek, Carrot and Potato Soup

Serves 6
Preparation: 20 minutes
Cooking Time:  20 - 24 minutes

This soup was as a result of picking random vegetables from our vegetable garden and makes a super, filling and warming soup - enhanced by the addition of Basil Pesto - the recipe can be found under SAUCES on the Home Page
 

 

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Ingredients
 

• 4 medium King Edward Potatoes, peeled and finely sliced

• 2 good sized leeks, washed, outer leaves removed and finely sliced

• 4 large carrots, peeled and finely sliced

• 1½ litres of boiling water

• 2 stock cubes (vegetable or chicken)

• A good slug of olive oil

• Generous knob of butter

• Seasoning

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To Garnish

 

• Basil Pesto

• Lightly Toasted Pine Nuts

Method
 

1.     Prepare the vegetables as indicated above and set aside, keeping both potato and the carrots separate..
    

2. Put the oil and butter into a deep pan and add the leeks, heat through and stir thoroughly.
    

3. As the leeks soften, now add the potato and stir through and then add the carrots.
    

4. Now add a little water to prevent the vegetables catching on the bottom of the pan.
    

5. Now add about 1½ litres of boiling water, crumbled stock cubes and stir well.
    

6. Simmer with the lid on for about 20 mins or until all the veg are soft.
    

7. Liquidise or use a hand held stick to get a velvety smooth texture.
    

8. Now add the seasoning and serve with home made Basil Pesto and a sprinkling of Pine Nuts   (PLEASE FIND THIS RECIPE UNDER SAUCES IN THE HOME PAGE INDEX)