Carrot Leek & Ginger Soup
Background
There's an extra spicy warmth to this Carrot Leek & 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
- 15 oil spray puffs(15 kCal)
- 300g Leeks (66 kCal)
- 3 cloves Garlic (13 kCal)
- ½ Thumb size Ginger (20 kCal)
- 100g Mushrooms (13 kCal)
- 180g Celery (13 kCal)
- 800g Carrots (240 kCal)
- 1g Bay leaf (3 kCal)
- 5g Turmeric (18 kCal)
- 1000g Veg Stock /100 ml (70 kCal)
Instructions
- 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.
Categories
- Meal Type: - Everyday - Lunch - Pressure Cooker - Soup - Supper
- Cuisines: - Fusion - South East Asian
- Ingredients: - Other Vegetables - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Gluten Free - Healthy - High Fibre - Low Calorie - Low Cholestrol - Low Fat - Low GI - Low Salt - Vegan
- Skill Levels: - Easy
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