Scottish Carrot and Leek Soup with Mustard Seeds

Ingredients

  • 10 large/900g carrots, roughly chopped
  • 1 large leek, roughly chopped
  • 1 large onion, roughly chopped
  • 1 tbsp rapeseed oil
  • 2 tbsp mustard seeds
  • a pinch of salt and pepper
  • 1.5 litres vegetable stock
  • + 36 more ingredients
    • 250ml skimmed or soya milk
    • 50ml low fat yoghurt (optional)
    • a handful of fresh chives, chopped
    • 1 tbsp olive oil
    • 1 clove garlic, crushed
    • 1 onion, chopped
    • 4 stalks celery, chopped
    • 2 heads broccoli, cut into small florets
    • 2 medium potatoes, chopped
    • 160g bag watercress, spinach and rocket (or any mixed leaves)
    • 4 pints vegetable stock
    • a good grinding of black pepper
    • 436g/1 small cauliflower
    • 1 tbsp olive oil
    • 2 cloves garlic, crushed
    • 1 cm piece fresh ginger, finely chopped or grated
    • 1 onion, chopped
    • 1 stalk celery, chopped
    • 1 carrot, chopped
    • 1 courgettes (zucchini), chopped
    • 100g/ 2 drained roasted peppers (rinsed if stored in oil)
    • 80g sweetcorn
    • ½ tsp ground cumin
    • ½ tsp turmeric
    • 300ml (with 1 cube) vegetable stock
    • a good grinding of salt and black pepper
    • 4 large salad tomatoes
    • 500g charlotte potatoes, halved and cooked until tender
    • 20 baby plum tomatoes
    • 1 ball light mozzarella, torn roughly
    • 20 baby beets in vinegar
    • ½ courgette, grated
    • 3 tbsp olive oil
    • 2 tbsp balsamic vinegar
    • 1 handful fresh dill, chopped
    • a good grinding of black pepper

View full recipe at SpringPad

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