Carrot soup is naturally delicious and the addition of leeks elevate it to a more sophisticated level.

In a large saucepan over medium heat sauté the shallots in olive oil until translucent - approx. 5 minutes.

Add the sliced leeks, and sauté for 3 minutes with the onions.

Add the cubed carrots, continue to sauté for 3 minutes then add the courgettes.

• Season with sea salt and white pepper.
• Add the tomato paste and sugar, stir until the vegetables are coated.
• Add your bouillon powder together with the boiling water. Add the celery stalks and bay leaf then bring back to a boil for 3-5 minutes.
• Reduce the heat to medium and cook for 40 minutes (if you find there is a lot of broth on the top, use a large spoon to skim that off).
• Remove from the heat and cool slightly. Discard the celery stalk.
• Using a stick blender, purée the soup in the pot, or purée in batches in a blender or food processor.
• If the soup is too thick, add a little extra boiling water (almond or soya milk are also good choices).
• Garnish with vegetable crisps, a drizzle of olive oil and finely chopped chives.