Order No Rainbows

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Carrot and leek soup (vegan)

on November 17, 2014


Now that the weather is getting colder there’s nothing like a bowl of soup to ward off the chills. Although this is a carrot soup adding the leafy carrot tops gives it a nice green colour.


I medium sized leek – sliced

I bunch of carrots – with leafy tops – sliced

1 small onion – sliced

1-2 cloves garlic – chopped

1 tbsp olive oil

750ml vegetable stock

1/2 tsp dried thyme

1 tsp dried oregano

Salt and pepper to taste

croutons and chopped flat leaf parsley to garnish


Fry the onion, garlic and leeks in the olive oil for 3-4 minutes

Add the carrot and leafy tops and fry for 1 minute

Add the herbs, salt and pepper and stock, bring to a boil and simmer for 30-40 minutes, until vegetables are tender

Blend until smooth

Serve with a garnish of croutons and flat leaf parsley


And for your entertainment, here’s a song about soup from the Mighty Boosh


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by Evelina Di Lauro

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