Name: Carrot Leek & Ginger Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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)

Carrot Leek & Ginger Soup

3 Jan 2017

by Wholeness

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

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.