- Yield: 2 or 3 if served with a roll.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Serving: 2 to 3
Carrot Recovery Soup
Stop that! Its delicious!! So fussy when it comes to soup, even more so when I know Ive been naughty or am sick, but need a clean out of the pipes. This is a combination of 2 soups with added chilli and garlic for those of us who suffer stuffy sinuses. This is great to clear the muck! Great for those of us clean eating and watching calories.
I don't blend this soup till smooth. I like to eat, if I don't chew then its a drink. So I hit and miss with the stick blender to keep it chunky!
- Extra Virgin Olive Oil - 2 tbsps
- Leek - 1 large
- Carrot - 5 large
- Celery Stalks - 2
- Spinach (or Kale) - 3 cups
- Fresh Garlic Cloves - 4 medium
- Fresh Ginger - 1 tbsp
- Fresh Green Chilli - 1 medium
- Salt and Pepper - to taste
- Vegetable/Chicken stock - 4 cups (2tbsp vegeta powder 4 cups water)
- Lets prep your fresh ingredients. Peel crush/finely slice garlic and ginger, finely slice chilli removing seeds if you don't want it too hot. To wash leek, leave butt (roots) on, slice down the middle and run under a tap, finely slice. Peel carrots and celery, slice up keeping in mind the size will determine cooking time. Spinach is usually washed so just open the bag!
- In a stock pot or large saucepan set heat to medium (5) putting in oil, garlic, ginger, chilli and leek when its still cold this way you will not get any color. Yes I know you chefs are shaking your head. The result is sweeter if you start with a cold pan and let it heat up together slowly. Sweat till leek it soft stirring occasionally.
- Add carrots and celery, cook for 4 to 5 minutes unit everything is up to the same temperature.
- Add spinach, pepper, stock powder and water, give it a stir and leave it to simmer away for 20 to 25 minutes depending on how you have cut the carrots.
- Once carrots are soft blend it to your liking and salt to taste. I find you only need a very small amount because of the stock powder.
- Serve and enjoy!
Variation for this soup that I do is asian it up. How? Instead of using Vegeta stock I use a miso soup stock paste as per packet instructions, garnish with fresh coriander.Add to Favourites