Delia Smith Carrot And Leek Soup Recipe

This hearty Delia Smith Carrot And Leek Soup is made with fresh leeks, carrots, onion, garlic, and a savory stock. The result is a wonderfully smooth, earthy, and comforting pureed soup. It’s a perfect cozy winter lunch or simple weeknight starter, making a generous batch for the whole family (about 6 servings).

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Delia Smith Carrot And Leek Soup Ingredients

• 1 lb (450 g) leeks
• 1 lb (450 g) carrots
• 1 medium onion
• 1 oz (25 g) dripping (or butter/oil)
• 1 clove garlic, crushed
• 2½ pints (1.5 litres) stock (vegetable or chicken)
• Salt and freshly milled black pepper
• A dash of Worcestershire sauce
• Optional garnish: Parmesan cheese, for serving

How To Make Delia Smith Carrot And Leek Soup

1. Prepare the vegetables: Trim the leeks, leaving as much of the green part as you can. Slice them in half lengthwise, chop them, and then wash them very well in a large bowl of cold water. Lift the leeks into a colander to drain.
2. Chop the other veg: Peel the carrots and cut them into smallish pieces. Peel and cut the onion into smallish pieces as well.
3. Sweat the vegetables: Take a large saucepan and heat the dripping (or butter/oil) over a low heat. Add the leeks, carrots, onion, and the crushed garlic.
4. Cover and cook: Stir all the vegetables together, then place a lid on the pan. Let the vegetables ‘sweat’ (cook gently in their own steam) for 10 minutes. Shake the pan from time to time to make sure they don’t stick.
5. Simmer the soup: Pour the stock into the pan and add some salt and freshly milled black pepper. Bring the mixture up to a simmering point.
6. Cover and simmer: Once simmering, put the lid back on and let the soup cook very gently for about 10 minutes, or until the carrots are completely tender.
7. Blend the soup: You can now either pass the soup through a sieve or blend it. An immersion (stick) blender in the pan or a countertop blender will both work to make the soup smooth.
8. Finish and serve: Return the smooth soup to the saucepan. Taste it and add more salt or pepper if you think it needs it. Add the dash of Worcestershire sauce and gently re-heat the soup. Serve hot, with a little Parmesan cheese sprinkled on top of each bowl if you like.

Recipe Tips

• Wash Leeks Thoroughly: Leeks are grown in sandy soil and are famous for trapping grit between their layers. The best way to clean them is to chop them first, then put them in a big bowl of cold water. Swish them around, then lift the leeks out into a colander, leaving the sand and grit behind in the bottom of the bowl.
• What is ‘Dripping’? Dripping is a traditional British fat, specifically rendered beef fat. It adds a deep, savory, rich flavor. If you don’t have it or prefer a vegetarian soup, you can easily use 1 oz (25 g) of butter or 2 tablespoons of olive oil instead.
• Don’t Skip the ‘Sweat’: Sweating the vegetables for 10 minutes over low heat is a crucial step. It coaxes the natural sweetness out of the carrots, leeks, and onion before you add the liquid. This builds a deep, sweet, and savory base for your soup that you can’t get just by boiling them.
• Use the Green Part of Leeks: Many recipes only use the white and light green parts of the leek. Delia’s instruction to “leave as much green as possible” adds a more robust, earthy leek flavor and contributes to the soup’s beautiful, pale green-orange color.

What To Serve Carrot And Leek Soup

This comforting Carrot And Leek Soup is perfect for a light lunch or starter. It is absolutely delicious served with a chunk of warm, crusty bread or a fresh baguette for dipping. For a more filling meal, pair it with a classic toasted cheese sandwich on the side or a savory cheese scone. A simple green salad with a sharp vinaigrette also makes a nice, fresh contrast.

How To Store Carrot And Leek Soup Leftovers

• Refrigerate: Once the soup has cooled down to room temperature, pour it into an airtight container. It will keep in the refrigerator for up to 4 days. Reheat it gently in a saucepan on the stove or in the microwave.
• Freeze: This soup freezes beautifully. Let it cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. Be sure to leave about an inch of space at the top for the liquid to expand. It will last in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Delia Smith Carrot And Leek Soup Nutrition Facts

• Calories: 110 kcal
• Total Fat: 4g
• Saturated Fat: 1.5g
• Cholesterol: 5mg
• Sodium: 550mg (will vary based on your stock)
• Total Carbohydrate: 18g
• Dietary Fiber:4g
• Sugars: 7g (natural sugars from vegetables)
• Protein: 2g

Frequently Asked Questions

• Can I make this soup vegetarian or vegan? Yes, easily. To make it vegetarian, simply use vegetable stock and substitute the dripping with butter or olive oil. To make it vegan, use vegetable stock and use olive oil or a vegan butter alternative for the fat.
• Do I have to blend the soup? No. While blending gives it that classic, smooth, and creamy texture, you can absolutely serve it as a chunky soup. If you plan to do this, just make sure you chop your carrots and onions into neat, small, bite-sized pieces.
• What kind of stock should I use? A good quality vegetable stock is perfect and keeps the soup vegetarian. However, if you are not vegetarian, a chicken stock adds a wonderful savory depth that works exceptionally well with the leeks and carrots.
• What does the Worcestershire sauce do? The dash of Worcestershire sauce at the end is a flavor enhancer. It doesn’t make the soup taste like the sauce; instead, it adds a tiny bit of “umami” (a deep, savory flavor) and a slight tang that brightens all the vegetable flavors.

Try More Recipes:

• Delia Smith Caesar Salad​ Recipe
• Delia Smith Buttermilk Scones​ Recipe
• Delia Smith Bread Sauce​ Recipe