, , , , , ,


Today it was so rainy here and cold, and nothing warms up the soul and body like a plate of wonderful soup.


For the soup:
1/2 leak
1 parsnip
1 onion
5 potatoes
1 cube of vegetable stock
1 tbsp olive oil
2l water

Carrot chips
1 carrot
olive oil
salt and pepper

6 slices of toast
grated cheese

Preparation Method:
Peel and slice all your vegetables.
Drizzle some oil in a pot, heat it up and add onion, leaks, and parsnips, let it fry a bit but without it colouring.
Add your sliced potatoes and cover it with boiling water and your cube of stock.
Let it all simmer until all vegetables are soft.
Use your processor to turn it into a creamy soup, put it back on the stove to warm it up. If it is too thick add some more water, season with salt and pepper if needed.

To make your carrot chips:
Peel your carrot, and using the same peeler continue peeling to get nice and thin slice, like chips.
Place a baking paper on a baking tray put your carrot slices on drizzle some olive oil over, salt and pepper and make sure they are covered on both sides.
Put them under the grill in the oven for about 9 minutes, keep an eye on them all the time, they can burn so easily…I have burned them so many times 😦

carrot chips

To make your toasts:
Place your toasts on a tray with baking paper on, butter each slice and grate some cheese over each.
Put them in the oven under the grill for 4 minutes, turn them to toast on both sides.
Keep an eye on them as well, this can also go very quickly from golden toast to a black coal!

I serve the soup with raw chopped leaks, carrot chips and the warm toasts. Yummy in the tummy !