1 leek, washed and finely sliced
1 stick celery finely chopped
1 tablespoon fresh grated ginger
1 teaspoon fresh grated turmeric or 1/2 teaspoon dry
600 g Carrot, thinly sliced
300 ml almond milk or just extra vegetable stock
1 litre (4 cups)Vegetable stock
1 onion or 2 shallots, chopped finely
Pinch of sea salt
Black pepper to taste
Method
Combine stock, leek, celery, carrot, pumpkin seed milk, ginger, turmeric and shallot into a saucepan.
Bring to the boil and simmer for 10 minutes.
Remove the soup from the heat and cool slightly.
Blend for 15 – 20 seconds.
Pour the soup back into the saucepan to reheat and season with sea salt and pepper.
Serve with fresh garden herbs or a little coriander pesto.
Enjoy. Serves 2 generous bowls
NOTES:
Pump up the protein and blend with white cannelini beans.
