Carrot Leek and Potato Soup
From: Libby - Perthshire Scotland

serves 4 easy to make and easy to change

• 2 carrots
• 2 medium potatoes
• 2 medium leeks
• 1 large onion
• 2-3 ounces lentils (depending on how thick you like your soup)
• salt and pepper to taste or marigold veggie stock
• A little oil to fry off the vegetables
• some fresh corriander or parsley to garnish

Dice all of the vegetables into smallish pieces.

Put into a 4 pint saucepan and fry gently in a little oil for 3 or 4 minutes.

Add 3 pints of water and then stir in the lentils. Bring to the boil and then turn the heat down low and let simmer for 30 - 40 minutes.

When the lentils are cooked and the vegetables are a bit mushy add either the vegie stock or the salt and pepper to taste.

Serve garnished with chopped parsley or corriander.

For a smoother finish you can give the soup a quick whizz with a blender.

This is quick and easy and uses up the wizened vegetables at the bottom of the fridge.