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Leek, Pumpkin, and Rosemary Soup

  • Oil
  • 2 leeks, finely diced
  • 2 cloves garlic, crushed
  • 6 cups crown pumpkin, diced and skin removed
  • 1 tsp fresh rosemary, finely chopped
  • 4 cups vegetable stock
  • 1 tsp fresh rosemary, finely chopped
  • Freshly ground salt and pepper
  • A sprinkling of rosemary for garnish

Evenly coat the bottom of a frying pan with oil. Turn the heat on high and when the oil begins to bubble turn the heat down to a medium temperature.

Sauté the leeks and garlic for 2 to 3 minutes stirring constantly to ensure they do not burn.

Add the chopped potatoes and rosemary and stir around the pan for a minutes or so.

Add the chicken stock and simmer for approximately 20 – 25 minutes until soft.

Puree the soup to a thick consistency either in a food processor or with a stick blender.

Return to the pan and season to taste.

Serve with just a sprinkling of rosemary on top for garnish.

 

Recipe adapted from Neil's Healthy Meals.

 

 

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