Heat oil, add chopped leek and garlic, cook on medium until softened. Add vegetables then cover with stock Bring to the boil. Then simmer until vegetables are soft. In batches transfer to a blender and whiz until smooth Return soup to sauce pan and place over low heat until rewarmedCarrot and Pumpkin Soup
Ingredients
Instructions
Nutrition
Carrot and Pumpkin Soup

1
2
3
4
5
196
Calories
34.24g
Carbohydrates
4.25g
Fat
4.5g
Fiber
7.12g
Sugar
Further Reading...
Cabbage, Carrots and Peas (S)(G)
5 Mar 2017
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