Menu
# Lunch / DF / GF / Low Amine / Medium (Sals)

Carrot and Swede Soup (S)

Serves 6

Ingredients

  • 1 large swede , peeled and cut into cubes
  • 2 tbsp of canola or rice bran oil
  • 1  large leek or 2 small leeks
  • 2 CARROTS , finely sliced
  • 1 stalk celery finely sliced.
  • 1 clove clove garlic
  • 1 litre of water
  • 1 teaspoon of salt
  • 1/3 cup of single cream (optional)

Method

  1. Heat oil on  medium heat . Add  leek  and cook until soft, about 5 to 10 minutes. Then add the chopped garlic and cook for a further 2 minutes.
  2. Add the chopped swede and carrots and cook for ten minutes, making sure to stir frequently, to avoid the vegetables being burnt.
  3. Add water  and  salt and bring the liquid to the boil in the saucepan.
  4. Once the soup is boiling, reduce the heat and cook for a further 30 minutes, or until the vegetables are nice and soft.
  5. Once everything is cooked, blend the mixture either in a food processor or with a hand held blender – this will make the soup lovely and thick.
  6. Finally, season to taste with extra salt if desired.
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