How to Make Carrot and Leek Soup

Ingredients
1 large onion
½ kg carrots diced
4 stalks celery chopped (the supermarket green section has good ones)

25g margarine
1½ liters beef or chicken stock or water
Salt and paper to taste

METHOD
Heat the fat and fry the chopped onion and celery until soft. Add the carrots and continue cooking for five minutes. Mix the stock with a little water and stir in the carrots. Simmer for 20 to 30 minutes or until the carrots are well cooked. Allow it to cool slightly and then puree until smooth using a blender or a strainer. Heat it again on a low fire and serve with bread or any other meal.