Leek, Potato & Carrot Soup

Leek, Potato & Carrot Soup

 35 minutes

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 Ingredients 

1 Leek, about 6oz / 175g

1 tbs sunflower oil

3 cups vegetable bouillon

1 bay leaf

¼ tsp ground cumin

1 garlic clove, crushed

6 oz / 175 g potatoes

4 oz / 125 g carrot

salt and pepper

fresh basil and parsley to garnish

Directions

1. Trim off and discard some of the coarse green part of the leek, then slice thinly and rinse thoroughly in cold water. Drain well.
2. Heat the sunflower oil in a heavy bottomed pan. Add the leek and garlic, and cook over low heat for about 2-3 minutes, until soft but barely colored. Add vegetable bouillon, bay leaf and cumin and the season to taste with salt and pepper. Bring the mixture to boil, stirring constantly.
3. Add the diced potato to the pan, cover and simmer over low heat for 10 – 15 minutes.
4. Add carrot and simmer for another 2-3 minutes. Adjust the seasoning, discard the bay leaf, and serve sprinkled with chopped parsley and basil.
5. TO MAKE A PUREED SOUP -First process the leftovers (½ of the original soup) in a blender or food processor. Return to a clean pan with the milk. Bring to boil and simmer for 3 minutes. Adjust the seasoning and stir in the cream or sour cream before serving sprinkled with chopped parsley. Enjoy!

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Nutrition Facts

Per Serving: 156 calories; 6 g fat; 22 g carbohydrates; 4 g protein; 7 g sugars.

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Recipe by:Practical Potato

Photo Credit:Rita E  pixabay.com