By, Lisa Roukin
1 min read
ByLisa Roukin, Lisa Roukin
Serves: 6
Preparation: 30 minutes
Cooking: 40 minutes
Ingredients
● 2 large echalion shallots,
sliced
● 1 leek, finely sliced
● 1.3kg carrots, cubed
● 650g courgettes, sliced
● Sea salt and white pepper
● 2 tbsp tomato purée
● 1 tsp sugar
● 2 tsp vegetable stock
powder
● 1 celery stick, cut in half
● 2 tbsp olive oil
● Garnish
● Chives
● Crème fraîche
Method
● In a large saucepan, sauté the shallots in the olive oil over a medium heat for 5 minutes until translucent.
● Add the sliced leek to the onions, and sauté for 3 minutes.
● Add the cubed carrots, continue to sauté for 3 minutes then add the courgettes. Season with sea salt and white pepper.
● Add the tomato purée and sugar, stir until the vegetables are coated.
● Add the vegetable stock powder together with 1.4 litres boiling water.
● Add the celery, increase the heat and bring the soup to boil for 3-5 minutes.
● Reduce the heat to medium and cook for a further 40 minutes - if you find that a lot of froth forms on the top, skim it off with a large spoon.
● Remove from the heat and cool slightly, discard the celery stalk.
● Purée the soup with a stick blender, blender or food processor.
● If the soup is too thick, add a little extra boiling water, milk or soya milk.
● Garnish with crème fraîche and chives
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