Easy leek, carrot and pumpkin soup
2
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This delicious winter soup is veggie-packed and will keep you feeling satisfied.
Ingredients
Olive oil
1 tbs
Leek
2 whole, small
Ground ginger
1 tsp
Ground cumin
1 tsp
Butternut pumpkin
500 g, chopped
Carrot(s)
2 medium, chopped
Chicken stock
4 cup(s), (1L)
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
Fresh chives
1 tbs, chopped
Instructions
1
Heat oil in a large saucepan over medium heat. Add leek and cook, stirring, for 3–4 minutes or until softened. Add ginger and cumin and cook, stirring, for 30 seconds or until fragrant.
2
Add pumpkin, carrot and stock and bring to the boil. Reduce heat and simmer, covered, for 15–20 minutes or until vegetables are tender.
3
Using a stick blender or food processor, process soup until smooth. Season with salt and freshly ground black pepper. Serve topped with yoghurt and chives.
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