I love soups. They’re easy to make, very filling, and nice and warming. Sure, Spring is pretty much here, but I’ve had a sleepless night, and need some comfort food! Actually, part of why I couldn’t sleep is because I was plotting this very soup last night. It was very much worth it!
- 500ml water and some extra for leeks
- 2 vegetable stock cubes
- 125g frozen baby carrots
- 1 medium leek (approx 85g)
- 1 1/2 tsp dried tarragon
- 1 1/2 tsp dried sage
- 1/2 tsp dried rosemary
- (vegan) sour cream or soy milk
I specified on frozen baby carrots because being frozen, they’d be easier to mash. You know how horribly mushy frozen vegetables tend to become? That’s perfect for this recipe!
Pour the water into a saucepan, and crumble in the 2 vegetable stock cubes. Put it over a high heat. Throw in the baby carrots, and bring it to the boil. Simmer it for a good few minutes, until the carrots are softened.
Meanwhile, cut the leek in half vertically, then chop it up into small semi-circles, about 1/4″ in width. Place them in a small saucepan or frying pan, and add the herbs. Put about a tablespoon of water in the pan (eyeball it), and turn the heat on to high.
Keep an eye on the leeks, stirring frequently. If they begin to stick, add a bit more water. If they begin to brown, reduce the heat a bit. While the leeks are cooking, get a potato masher and mash up the carrots.
Mash them up until you get a chunky soup, with fairly small pieces of carrots. Basically, just mash them until they won’t get any smaller.
By this time the leeks should be just about ready – they should be softened and will have reduced.
Once the leeks are at that stage, add them to the carrot mash, and mix everything up, letting it simmer for a minute.
Your soup is ready! Well, almost :) Pour it into serving plates, adding 3 dollops of sour cream, or a splash of soy milk, to each plate.
Swirl the sour cream or soy milk around the dish before you dig in!
This serves 2, with 60kcal per serving, not including the sour cream or soy milk.