Oh my goodness, this is my new favourite lunch!
Carrot and Leek Soup
Ingredients400g leeks, trimmed weight
400g carrots, peeled and diced
1- Trim the leeks, leaving as much green as possible. Then half the leeks lengthways and chop. Place in a colander to wash and drain.
2- Peel and dice the carrots
4- Chop the onion
5-Melt the butter in a large saucepan, add all the prepared vegetables along with the crushed garlic.
6- Coat vegetables in the melted butter and leave on a low heat to cook gently for about 10 minutes, stirring from time to time.
7-Pour in the stock, add some seasoning, bring to simmering point, cover and simmer very gently for about 10 minutes, or until the pieces of carrot are tender.