Carrot and Potato Soup
13:47 (GMT+2), Fri, 15 June 2012
Recipes and styling:
Makes 1.5 litres
1 tbsp olive oil
½ cup leek, chopped
½ cup celery, chopped
2 cups carrots, grated
2 cups potato, diced with the skin on
Pinch mild curry powder
3 cups low-salt chicken stock
1. Sauté the veggies in oil olive oil for 5–8 minutes. Add the spices and cook for 1 minute.
2. Add the stock and bring to the boil, and then reduce the heat and simmer, covered, for 45 minutes or until the potatoes ate soft when pierced with a fork.
3. Allow to cool and purée in a blender until smooth.
4. Reheat the quantity you want to serve and freeze the remaining soup.
• Freezes well
• Make double and freeze
leek,celery,carrots,,soup,potato,Pippa Mullins,Vanessa Lewis,Taryne Jakobi