SERVES 4

If you thought that all carrot soups where all the same then think again. This recipe introduces new flavours to the soup and is set off with a wonderful center of creamed leeks. Full of flavour and a perfect starter for a dinner party when you want to impress.

INGREDIENTS

For the Carrot Soup

2 tablespoons virgin olive oil

1 large onion, chopped

450 g carrot, chopped

2 medium stalks celery, chopped

120 g green cabbage, sliced

750 ml vegetable stock

1/2 teaspoon ground coriander

1/2 teaspoon fresh thyme

1/2 teaspoon sea salt

1/2 teaspoon black pepper

250 ml hot water

For the Creamed Leeks

1 tablespoon olive oil

1 tablespoon vitalite, or other vegan spread

1 large clove garlic, minced

2 medium leeks, chopped

1/4 teaspoon ground cumin

6 tablespoons vegan cream

METHOD

Start by making the soup.

Heat the oil in a pan over a medium heat and add the onions. Fry the onions for 3-4 minutes until they start to soften but be sure not to brown them too much.

Add the carrots and celery and continue to fry for another 2 minutes before adding the cabbage and continuing to cook until all of the vegetables have softened.

Add all of the other ingredients, except for the 250 ml of hot water, bring to the boil and cover. Continue to cook on a simmer for 10 minutes for the all the vegetables to cook down.

Place in a blender and blend until smooth. Return to a pan and add the final 250 ml hot water. Combine well, check for seasoning and put to one side as you prepare the Creamed Leeks.

Melt the butter and oil in a pan and when hot, over a low heat, cook the leeks and garlic until the leeks are very soft.

Add the cream, stir well, turn off the heat and leave in the pan as you finish the dish.

Reheat the soup and place in a bowl. Take a quarter of the Creamed Leeks and place in the center of the soup.

Serve, garnished with a sprig of thyme and a light pinch of paprika.