Leek And Carrot Soup

1. 1

   Bring your stock to the boil, add the leeks, carrots and bay leaf.

2. 2

   Bring back to the boil, then simmer for 20 to 30 minutes until the vegetables are tender.

3. 3

   Let cool slightly, remove the bay leaf, puree the soup in a food processor or with a hand blender to your own liking.

4. 4

   Add the milk, if you find the soup is too thick add some more milk or water, adjust the seasoning and serve, with or without the cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.