Carrot and Lemon Soup
| Serves: 4 people | Recipe course: Starters | Total time (min.): 30 | |
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
Tools
Pro slicer/grater or food processor attachment
Method
- Fit the thick slicing plate to the High Speed Slicer Shredder or to the Food Processing Attachment and slice the leek. Change to the thick shredding plate and shred the carrots.
- Heat the oil in a heavy based saucepan, add the leek, carrot and garlic, cover the pan and cook gently for 5-10 minutes or until the vegetables begin to soften, but not colour, stirring from time to time.
- Add the grated lemon rind and stock and simmer for 10 minutes. Remove from the heat, stir in the lemon juice and fresh parsley. Season with salt and black pepper and serve immediately.
