Leek and Carrot Soup

Leeks and carrots come together to create a naturally sweet, comforting soup that’s perfect for using up surplus vegetables.

Simple to prepare and full of flavour, this recipe is ideal for batch cooking and sharing. It’s a great way to turn seasonal produce into a nourishing meal that can be enjoyed throughout the week.

Serves

4-6

Ingredients

• 1 leek trimmed, washed and sliced
• 1 carrot, peeled and grated
• ½ stick of celery, finely sliced
• 2 cloves of garlic, peeled and minced
• 1 litre vegetable stock
• 1 potato, peeled & chopped
• salt and pepper
• 1 bay leaf
• 1 star anise

Method

1. In a large pan, heat up a tablespoon of oil on a medium to high heat
2. Add in the celery, garlic and carrot and season with a pinch of salt, the bay leaf and the star anise. Fry off until the vegetables have cooked down. Keep stirring to avoid burning
3. Add in the leeks with another pinch of salt and a pinch of black pepper. Cook until the leeks are soft.
4. Add in the stock and bring to the boil. Add in the potatoes and allow them to cook for 10-15 minutes, or until soft when you put a fork in to them. 
5. Take off the heat, remove the star anise, and blend with a sitck blender until smooth. If you need to add any more liquid then either add stock or water to help loosen the soup. 
6. Season with salt and pepper to taste and enjoy!

Download the recipe pdf here.

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