Today it’s about 45 degrees and rainy outside PLUS it’s only a few days after a food heavy holiday. I wanted something that was light, but choc full of vitamins and minerals and warm my tummy. So I made homemade Carrot, Potato and Leek Soup.
Here’s What You Need:
1 Litre of chicken or vegetable stock
2 Leeks, washed and chopped
4 Carrots, washed and cut
1 Potato, washed and chopped
1 Bay Leaf
Salt and Pepper
1. Add all of your veggies in one big pot and cover with your stock. If you need more than a litre, that’s ok, just make sure your veg is covered. Add the bay leaf and rosemary and salt and pepper to taste.
2. Bring to a boil and then reduce heat and simmer about 25 minutes or until all veg is soft.
3. Blitz in the pot with a hand blender or put in a blender and blend until smooth.
4. Reheat for about 5 minutes
5. Serve and enjoy! Yum!
If you try this recipe, let me know what you think. Caveman said it could quite possible work just as well as a cold soup too! Enjoy!