Saturday, 29 September 2012

Leek & Ginger Soup

Serves 4 to 6:
Carrot (300g)
Leeks (300g)
Ginger (5g)
Water (900 ml)
Coriander (chopped - 2 tbsp)
Olive oil

1) Peel and slice the carrot and ginger, slice the leeks.
2) Place the water, leek, carrot and ginger in a saucepan. Cook until the carrot is tender.
3) Pour the soup into a blender and blend until smooth.
4) Season with coriander, salt and olive oil.


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