Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, leek, carrot & potato soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
This incredible side dish is elegant enough for guests and simple enough for an everyday meal. Super flavorful and healthy vegetable meal! Hey, it's my first soup recipe I've posted that doesn't have apple in it! The leeks and carrots make this a sweet vegetable soup.
Leek, Carrot & Potato Soup is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Leek, Carrot & Potato Soup is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook leek, carrot & potato soup using 8 ingredients and 8 steps. Here is how you cook it.
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The ingredients needed to make Leek, Carrot & Potato Soup:
- Make ready 1 large leek, in 1 cm slices
- Make ready 1 large potato, diced
- Prepare 2 cloves garlic, chopped
- Prepare 1 onion, roughly chopped
- Get 1 carrot, diced
- Make ready 1 litre vegetable stock. “Marigold” bouillon powder works well
- Make ready Oil
- Make ready Butter, preferably unsalted
Roasted Carrots and Leeks. this link is to an external site that may or may not meet accessibility guidelines. The leeks should be trimmed, leaving as much green as possible, then halved lengthways, chopped Then scoop them into a colander to drain. Next peel the carrots and cut them into smallish pieces. This carrot leek soup is a simple and delicious spring side dish!
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Instructions to make Leek, Carrot & Potato Soup:
- Heat the oil in a large saucepan or stockpot. Gently fry the onions for three minutes, avoiding stirring.
- Add the garlic, stir and continue fry for another minute.
- Add a decent-sized knob of butter. Once it’s melting, add the leek and stir well. Gently fry for a further three minutes, ensuring that the leek is well-coated by the oil/butter.
- Add the potato, carrot and stock. Stir well, cover and bring to the boil.
- Reduce the heat to a fast simmer and cook for 20-25 minutes or until the vegetables are soft.
- Remove from heat, taste and season to taste.
- Transfer to a blender and whizz until nice and smooth. “Velvety” texture is the objective.
- Serve piping hot, with fresh rolls or chunks of granary bread.
Next peel the carrots and cut them into smallish pieces. This carrot leek soup is a simple and delicious spring side dish! This carrot leek soup is made with seasonal veggies, and savory herbs and spices. Fill a baking dish or bowl with. Learn how to make Carrot-and-Leek Soup.
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