Carrot, leek and potato soup |

Posted on

26 February 2014


Liz Robb

Carrot, leek and potato soup

Carrot, leek and potato soup


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


  • 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. Stir in the stock, bay leaves and cumin. Season well with salt and black pepper.
  • 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. Stir in the chopped tomatoes and simmer for a few more minutes. Take out the bay leaves and check the seasoning.
  • 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!

Join the Conversation