Leek and carrot soup

Peel and slice 2 cloves of garlic and fry in a little oil and salt.

Wash the carrots and leek, cut into pieces and add to the garlic. Fry for 2 minutes. Season with nutmeg if required. Fill the pot with water until the vegetables are covered. Cook for 40-50 minutes, stirring regularly.

When the soup is cooked and the vegetables are soft, puree with a hand blender or in a food processor.

It gets nice and creamy and tastes delicious!