Carrot, leek and potato soup [1]

1 large or 2 small leeks, washed thoroughly and sliced thinly

1 garlic clove

2 teaspoons oil

750ml vegetable stock

2 bay leaves

1 level teaspoon ground cumin

1 medium to large potato, diced small

2-3 carrots, diced small

400g tin chopped tomatoes

Salt and freshly ground black pepper

Small bunch of parsley, chopped

Servings

3

Person

1

1. Soften the sliced leek gently in the heated oil in a large saucepan for 2 minutes. Crush the garlic, add and cook for another minute.
2

2. Stir in the stock, bay leaves and cumin. Season well with salt and black pepper.
3

3. Bring to the boil and add the potato, stirring constantly. Then add the carrot. Reduce to a simmer and cook for 15-20 minutes or until the vegetables are cooked but still intact.
4

4. Stir in the chopped tomatoes and simmer for a few more minutes. Take out the bay leaves and check the seasoning.
5

5. Ladle into bowls and serve immediately once sprinkled with parsley.

Cooks Note

Serves 3-4

This is a chunky and filling soup which makes a great lunch or simple supper; even better served with fresh crusty bread!