Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Heat olive oil in a large pot over medium heat.
- Slice the leek, separate the layers, and rinse thoroughly to remove grit. Drain well.
- Add sliced leek and cook until softened.
- Stir in carrots, potatoes, and garlic and cook for 2 minutes.
- Add salt, black pepper, and vegetable broth.
- Bring to a boil, reduce to a gentle simmer, and cook for about 25 minutes, or until the potatoes and carrots are tender.
- Taste and adjust the seasoning, taking the saltiness of the broth into account. Remove from heat and sprinkle parsley before serving.
Nutrition
Notes
• Separate the sliced leek layers when washing so trapped grit is removed. Drain before adding to the oil.
• Dice the potatoes and carrots evenly so they cook at a similar rate.
• Keep the soup at a gentle simmer and check the vegetables for tenderness before serving.
• Vegetable broths vary in saltiness. Taste before adding extra salt.
• If the soup reduces more than intended, add a little water or vegetable broth to adjust the consistency.
• Add the fresh parsley after cooking and serve warm. Bread served alongside is additional to the stated nutrition.