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Carrot & Leek Soup Recipe


I have GOT to work on my food photography skills you guys. If I saw this somewhere I wouldn't immediately think to eat it, but I can bet my life on the taste. It is so hard food blogging because you have to capture a picture that people can eat with their eyes, and it is all about the lighting and plating. Then you have to write up a whole recipe for every single dish, which has been a bit of a struggler for me due to the fact that unless I am baking I rarely ever measure anything and when I do, I am so engulfed in creating the perfect dish, I forget to write it down. *DEEP SIGH*. sorry for the rant. Let's jump into this super easy blended soup.


4-5 Carrots

1-2 Leeks

2-3 Celery stalks

1 Onion chopped

2-3 cloves garlic

Vegetable Broth



1.) Wash, peel, & chop vegetables

2.) Heat pot on medium high heat

3.) Saute all vegetables in olive oil for about 5 minutes

4.) Add water, 1/3 cup of vegetable broth, and a chicken bouillon

5.) Stir and cover for 30 minutes

6.) Put in a blender and blend until smooth

7.) Pour back into pot, add butter, salt & pepper & stir

8.) Serve and EAT!

See how easy that was? This is basically how most vegetable soups come together anyway. Either by roasting, sautéing then boiling the vegetables, then put them in a blender or blended together with an emulsion blender. Try this out and let me know! Until next time,

With Love & Food,

-Chef Morghan

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