Wednesday, November 23, 2011

Carrot, Leek and White Bean Soup

This recipe is inspired by a recipe I found online at this cute food blog Leek Soup !  She has a different take with lentils but I went with the beans I had on hand and swapped in leeks for onions.  The result is a very simple and hearty stew (I swear you will think there is bacon in it, but it is vegetarian!).


1 lb bunch o' carrots
2 cups of chopped leeks
1 15 oz can white beans drained
1 1/2 tablespoons smoked paprika
2 cups vegetable stock (or chicken if you want to make it non-vegetarian)

1. Preheat oven to 450 degrees
2. Prepare the carrots.  Rinse under cold water, dry thoroughly and then trim off the ends.
3. Put on a roasting pan and toss evenly with olive oil.  Sprinkle liberally with salt and pepper
4. Place in the preheated oven and let roast about 20 minutes
5. Remove carrots from the oven and add the leeks to the pan, tossing the carrots, oil and leeks together.  Return to the oven for another 15 minutes, watching carefully that the leeks don't burn
6. Remove from the oven, transfer carrots to cutting board and chop into pieces
7. Heat soup pot on medium heat with a swirl of olive oil
8. When the oil is hot add the carrots, leeks, beans and stir to coat
9. Add the smoked paprika and stir well
10. Cover with broth and allow soup to simmer about 5 minutes.
11. Serve with bread or a salad (or both!)

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