Sunday, 28 October 2007

This weekend if has been wet and windy, not exactly the weather to make you want to go to the plot, so I have stayed closer to home and cooked up some fantastic Leek, Carrot and Ginger Soup:

Serves 4
1 red onion, skinned and chopped
2 large leeks, chopped
1 kg carrots , peeled (unless organic) and chopped
3 cloves of garlic, skinned and chopped
1 inch of ginger, peeled and grated
3 tablespoons of olive oil
1.2 litres of vegetable stock

Heat the olive oil in a large pan until hot, then add the onion, garlic, leek and onion and sweat gently for 10 minutes. Add the carrots and mix together then pour in the stock. Bring to the boil and then simmer until the carrots are tender, about 20 minutes. Smooth in a blender and enjoy.

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