Carrot Leek and Ginger Soup
There’s an extra spicy warmth to this Carrot Leek and Ginger Soup which gives it (and you!) a real lift in the cold months. It also feels quite filling but works out at only about 80 kCals per portion. If you don’t have a pressure cooker you can alternatively just use a heavy based casserole, but cut everything finer and you’ll need to simmer (stirring frequently) for about 35-40 minutes.
Ingredients
Method
- Trim, clean and chop the leeks and garlic. Peal and finely chop the ginger.
- Clean and roughly chop the other vegetables (only peel if not organic).
- Puff 10 sprays of oil into the pan and put over medium heat.
- Put in the leeks, garlic, mushrooms & celery.
- Stir gently, allowing them to sweat & soften for a couple of minutes.
- Add the turmeric, bay leaf & carrots, mix together well.
- Add the stock and seasoning, stirring well, then increase the heat, put on the lid and bring up pressure.
- Pressure cook for 10 minutes, then allow to cool before removing the lid.
- Use a hand blender to smooth the soup.