Carrot soup with leek (Kelly)

Both during winter or summer, soup is a dish I can always eat. And also, soup is the ideal dish to take your hunger away.

There are tons of recipes online if you want to make a descent soup. I myself however like to make my soup with nothing more then gut feeling. Mixing everything up and being curious about the end-result.

Cooking for me is a way of experimenting and keeping in mind that sometimes it might just taste awful in the end. You can’t learn without having practice can you? Usually I just open up my fridge and I try out dishes with what I have.

In the end, with soup, you can never go wrong. It is so easy to make and it’s done in 1 -2 -3. Of course I do try to make it as healthy as I can. therefore I don’t use any cream or potatoes.

Bellow you can find the recipe of a soup I’ve made many times before and always tastes great!

INGREDI√čNTS:

  • 8 carrots
  • 3x leek
  • 1 union
  • water
  • vegetable stock
  • olive oil

PREPARATION:

  • Peel the carrots and cut into pieces.
  • Only use the leek white, cut into pieces and keep the green of the leek for later.
  • Cut the onions into cubes.
  • Put all of this in a saucepan and bake it in some olive oil.
  • Add some water and boil until it’s done.
  • Add the vegetable stock.
  • When cooked, mix the soup thoroughly.
  • Cut the green of the leek (use 2) in fine rings and add to the soup, and let it simmer until it is cooked too.

Delicious and healthy soup!

Tip: I use this vegetable stock

Lactose and gluten free

 

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