Carrot & Courgette Soup
Carrot soup is naturally delicious and the addition of leeks elevate it to a more sophisticated level.
- 1.3 kilos carrots cubed
- 680 g courgettes sliced
- 2 large echalions shallots sliced
- 1 celery stalk cut in half
- 1 bay leaf
- 1 leek finely sliced
- 1¼ litre boiling water
- 2 tbsp olive oil
- 2 tbsp tomato puree
- 2 tbsp bouillon powder gluten-free
- 1 tsp coconut sugar
- sea salt and white pepper
- chives finely chopped
- 150 g vegetable crisps
- drizzle of olive oil
- In a large saucepan over medium heat sauté the shallots in olive oil until translucent approx. 5 minutes.
- Add the sliced leeks, and sauté for 3 minutes with the onions.
- Add the cubed carrots, continue to sauté for 3 minutes then add the courgettes.
- Season with sea salt and white pepper.
- Add the tomato paste and sugar, stir until the vegetables are coated.
- Add your bouillon powder together with the boiling water. Add the celery stalks and bay leaf then bring back to a boil for 3-5 minutes.
- Reduce the heat to medium and cook for 40 minutes (if you find there is a lot of broth on the top, using a large spoon you can skim that off).
- Remove from the heat and cool slightly. Discard the celery stalk.
- Using a hand held blender, purée the soup in the pot, or purée in batches in a blender or food processor.
- If the soup is too thick, add a little extra boiling water (almond or soya milk are also good choices).
- Garnish with vegetable crisps, a drizzle of olive oil and finely chopped chives.
LISA’S TIP - Did you know that if you eat a bowl of vegetable soup, you will feel full for a longer period of time than if you drink a glass of water and eat the vegetables separately. Your body and brain actually recognize water differently when it’s combined with food. So get smart and eat soup often to help control your appetite. This soup also contains low-to-medium glycaemic index (GI) ingredients, is low in fat and contains a good source of dietary fibre.