Oat and leek soup with herbs

Oat and leek soup with herbs

By
From
Recipes for a Great Life
Serves
4
Photographer
Greg Elms

If you’ve eaten a large lunch, you’ll find a medium-sized bowl of this satisfying winter soup will be just right for a light evening meal.

Ingredients

Quantity Ingredient
2 medium leeks, roots and leaves trimmed
1/2 teaspoon peanut oil or polyunsaturated oil
1 medium carrot, peeled, quartered lengthwise and sliced
1 cup pumpkin flesh, diced
1 1/2 litres cold water
salt
1 cup rolled oats
4 tablespoons parsley, chopped
4 mint leaves, finely shredded
1 garlic clove, finely chopped
freshly ground black pepper

Method

  1. Cut the leeks lengthwise into quarters, leaving them intact at the root end. Wash very thoroughly to remove any lingering dirt, then slice finely.
  2. Heat the oil in a large saucepan over a low heat. Add the leeks and carrot and sauté gently for 5 minutes, stirring continuously with a wooden spoon. Add the pumpkin and cold water and season with salt. Bring to the boil and cook for a further 5 minutes.
  3. Add the rolled oats and boil for another 15 minutes. Stir in the parsley, mint and garlic and season with a little black pepper just before serving.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
weightloss
simple
easy
fast
quick
weeknight
midweek
mid-week
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