Preparation

In the period after Christmas-time indulgence, it is time to get back to good eating habits. That's why today's recipe, carrot soup, is ideal for this time of year. It is easy to make, easily digested and has diuretic qualities. Without doubt, it will be one of the healthiest vegetable soups you have tried; this recipe is an excellent source of vitamins, minerals and antioxidants, and it is as tasty as it is healthy.

Carrots are rich in fibre, phosphorous and natural sugar. They are also good for the skin and for the vision, which makes them an essential component of anyone's diet. The potatoes in this recipe provide us with extra energy and the soup with texture as well as flavour. The leek and the onion provide iron, phosphorous and vitamin E. This is a low-calorie dish, and is therefore suitable for almost everyone.

Preparation:

Peel the potatoes, the courgette and the carrot, dice them and reserve them.

Peel the leek, the onion and the garlic and chop them julienne style. Heat some Betis olive oil in a saucepan and fry them together over a low heat for 15 minutes, adding a touch of salt and pepper.

Next, add the carrots, the potatoes and the courgettes and a touch more olive oil. Sauté everything for a few minutes, and then add enough water to cover the vegetables, plus an additional finger's thickness. Bring to the boil and leave the vegetables to simmer over a medium heat for 50 minutes.

When the vegetables are cooked, blend them in a food processor, add salt and pepper to taste and then stir in a teaspoonful of Betis olive oil to give the soup a creamier texture.

Serve the soup accompanied by croutons and with a sprig of parsley.

Note: Serves 4. Cooking time: 65 minutes. Preparation time: 75 minutes.