Carrot Soup.

This recipe was given to me by my mum.

1 lb Carrots, peeled & washed.

1 Large Leek, Peeled, washed & chopped.

1 Large potato, peeled, washed and diced.

1 oz Margarine.

2 pints water.

1 chicken stock cube.

2 vegetable stock cubes.

pinch salt.

1. Melt margarine in a large pan, add all of the vegetables & stir into margarine for 5-10 minutes until leeks are soft.

2. Add the water and gently bring to the boil, turn down to simmer, add stock cubes & salt. Let simmer for 30 minutes. Add salt & pepper if needed for more taste. Leave to cool and blend mixture together.

4. Cream can be added for more flavor, if you are using soy cream add it when the soup has cooled & down as it could curdle/separate.


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