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1 WW Easy Leek, Carrot and Pumpkin Soup

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WW Easy Leek, Carrot and Pumpkin Soup

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Ingredients

6 portion(s)

  • 15 g olive oil
  • 2 Leeks roughly chopped
  • 1 level teaspoon ground ginger
  • 1 level teaspoon cumin
  • 500 g butternut pumpkin chopped
  • 2 Carrots chopped
  • 1 1/2 tablespoons Vegetable stock paste
  • 750 g water
  • 50 g No fat Greek yoghurt
  • 1 tablespoon chives chopped
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Recipe's preparation

  1. 1. Add leek to TM bowl for 3 sec/speed 7. Scrape down sides of bowl.

    2. Add oil and sauté  for 4 mins/Varoma/speed 1. Add ginger and cumin and cook for another 1 min/Varoma/speed 1.

    3. Add pumpkin and carrot and chop for 20 sec/speed 4. Scrape down sides of bowl, then chop again for 20 sec/speed 7.

    4. Add stock paste and water and cook for 20 mins/100C/speed 1.

    5. Add yoghurt and blend for 1 min/speed 9, gradually increasing the speed. Serve with an extra dollop of yoghurt and chopped chives.

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Tip

Serve with rye bread or sourdough topped with light tasty cheese, grilled until melted and golden

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Delectable! I used homemade stock made from a...

    Submitted by Crissiwigs on 11. July 2023 - 09:38.

    Delectable! I used homemade stock made from a bacon hock, extra deliciousness!

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  • I am not a great lover of pumpkin soup but had a...

    Submitted by PaulieW on 28. May 2017 - 15:59.

    I am not a great lover of pumpkin soup but had a large pumpkin at home so thought I would try this recipe.
    I am so glad I did as it was delicious and I give it 10/10.
    I have now cooked this 3 times.

    pauliew

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  • Yum yum. Perfect for a

    Submitted by JammyJam on 2. June 2016 - 15:05.

    Yum yum. Perfect for a drizzly day. I used sweet potato instead of pumpkin. And will add some garlic next time. Yum served over leftover rice

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  • so easy! I did make a few

    Submitted by Missjojosan on 20. October 2014 - 14:26.

    so easy! I did make a few changes though: I replaced the pumpkin with carrot coz i dont like pumpkin tmrc_emoticons.) I used fresh ginger (a thumbsized piece peeled and added with the leeks) and some morrocan spice instead of the cummin. followed the instructions and it tasted fantastic!

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