LEAH'S LEEK, CARROT & LEMON SOUP
INGREDIENTS:
4 Tablespoons extra virgin olive oil
1 Onion, Finely chopped
2 Carrots, Grated
2 Leeks, white part only
4 cloves Garlic, finely chopped
1/4 teaspoon fennel seeds
Peel of 1/2 preserved lemon, finely diced, or zest of 1 fresh Lemon
1 Large Agria potato, peeled & diced 2cm
1 Litre vegetable or chicken stock
3 Tablspoons Lemon Juice
Plain, Unsweetened yoghurt
Chopped chervil or parsley for serving.
DIRECTIONS:
Heat the oil over moderate heat in a deep, wide saucepan.
Add the onions, carrots, leeks, garlic, fennel seeds & the preserved lemon or zest.
Fry gently, without browning, for 15 minutes or until the onions & leeks are soft.
Add the potato & stock, bring to the boil & simmer for 15 minutes.
Add the lemon juice & stir well.
Taste & season with salt & freshly ground black pepper.
Serve each portion with a spoonful of yoghurt swirled into it & a sprinkling of chervil or parsley.