Ingredients
- 1 leek, topped and tailed
- 325g (12oz) carrots, peeled or scrapped
- 30ml (2 tbsp) sunflower oil
- 1 small clove garlic, crushed
- grated rind and juice 1 lemon
- 700ml (1¼ pints) vegetable or chicken stock
- 30ml (2 tbsp) freshly chopped parsley
- salt and freshly ground black pepper