Mild Carrot and Leek Soup
A smooth vegetarian soup made with leek, carrot, potato, and vegetable stock or water.
The leek is gently sautéed before being cooked with the carrot and potato. Blending the tender vegetables with their cooking liquid produces a smooth, mild soup.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the vegetables
Wash the leeks and carrots. Cut the leeks into thin strips and cut the carrots and peeled potato into dice.
Ready to continue when: The leek is in strips and the carrot and potato are in similarly sized dice.
- 02
Sauté
Melt the butter with a drizzle of extra-virgin olive oil in a pot. Add the leek and sauté until it starts to colour. Add the carrot, potato, and bay leaf; season lightly with salt and sauté for 5 more minutes.
Ready to continue when: The leek has started to colour and the vegetables are coated in fat.
5 min - 03
Cook
Pour in the water or vegetable stock until the vegetables are covered. Cover the pot and cook for 20 minutes. Add white pepper to taste when a couple of minutes remain.
Ready to continue when: The carrot and potato are soft and can be easily pierced with a knife.
20 min - 04
Blend and serve
Remove the bay leaf. Turn off the heat, add a little more extra-virgin olive oil, and blend the soup until smooth. Adjust the salt and serve.
Ready to continue when: No visible pieces remain and the soup has a uniform texture.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.