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Leek and Carrot Soup

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“The leeks and carrots make this a sweet vegetable soup. If you want a very smooth soup you will have to push it through a sieve. Its low in calories and healthy. (I do like that swirl of cream though)”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 14 -16 ounces leeks, washed,cleaned and cut up in 1 inch pieces
  • 12 ounces carrots, cleaned and cut op in slices
  • 1 liter vegetable stock or 1 liter chicken stock, cubes or home made
  • 1 bay leaf
  • salt & freshly ground black pepper
  • 12 cup of semi skim milk
  • single cream, to serve (optional)
  • chopped parsley, to serve (optional)

Directions

  1. Bring your stock to the boil, add the leeks, carrots and bay leaf.
  2. Bring back to the boil, then simmer for 20 to 30 minutes until the vegetables are tender.
  3. Let cool slightly, remove the bay leaf, puree the soup in a food processor or with a hand blender to your own liking.
  4. Add the milk, if you find the soup is too thick add some more milk or water, adjust the seasoning and serve, with or without the cream.

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