Roasted Carrot and Leek Soup

Name: Roasted Carrot and Leek Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 500 g carrots (sliced); 2 leeks (chopped); 4 garlic cloves (peeled); 1 red chili pepper (deseeded and halved); 1 1/2 tablespoons olive oil; 1 3/4 liters vegetable stock

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Recipe by cakeinmyface

From Sainsbury’s try something new winter edition 2009, to make slimming world friendly replace oil with low fat cooking spray

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READY IN: 55mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

500

g carrots (sliced)
2

leeks (chopped)
4

garlic cloves (peeled)
1

red chili pepper (deseeded and halved)
1 ¹⁄₂

tablespoons olive oil
1 ³⁄₄

liters vegetable stock

DIRECTIONS

Preheat oven to gas mark 7.
Put all veg chilli garlic and oil into a roasting tin roast for around 25 minutes.
Tip into large pan and add stock simmer for 20mins. Blend in food processor.
Serve with mixed seeds on top and finely chopped chilli.

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