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We hope you got insight from reading it, now let’s go back to leek, carrot & potato soup recipe. To make leek, carrot & potato soup you only need 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Leek, Carrot & Potato Soup:
- Use large leek, in 1 cm slices
- Provide large potato, diced
- You need garlic, chopped
- Prepare onion, roughly chopped
- Use carrot, diced
- You need vegetable stock. “Marigold” bouillon powder works well
- Get Oil
- You need Butter, preferably unsalted
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.
Crispy carrot, green cucumber, spicy leek, fresh laurel leaves and leafy parsley isolated vector illustrations on. For a spicy vegetarian treat, try this warming dish of chunky veg, nutty chickpeas and creamy coconut sauce. Creamy risotto with sweet carrots, delicate leeks, and comforting thyme - an easy, yet absolutely elegant dinner. Perfect for date night or a dinner party! The leeks should be trimmed, leaving as much green as possible, then halved lengthways, chopped Then scoop them into a colander to drain.
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