Lentil, leek and carrot soup

The temperatures are dropping but we won’t that affect us. There’s a lot to see and do on Copenhagen, specially on weekends. 

I’m posting another soup because they can be so comforting when we come back from  work, school or stroll in the park. It is something we can warm in a microwave and eat.

• 4 medium potatoes, peeled and cut in chunks
• 500 g of carrots, peeled and cut in chunks
• 2 leeks, sliced
• 2 ribs of celery, sliced
• 70 g of green lentils
• 2 garlic cloves, peeled
• salt
• 1 tablespoon of olive oil
• mint leafs (optional)

1. Wash and cut all your vegetables in even size pieces to facilitate cooking.
2. Place them in a big pot
3. Add the lentils
4. Cover with water and cook it in low heat till tender
5. Add the olive oil and salt to taste.
6. Blend with an immersion blender, moving it in a circular motion.
7. Test and rectify the flavor if necessary.