Leek and carrot soup

2 medium sized leeks
1 large carrot
25g cooking margerine eg Stork
2 pints of vegetable stock - can be made with Oxo or Knorr cube



Chop the leeks long ways then into small slices. Sweat in a saucepan with the margerine. Add the carrot, chopped into small pieces. Once heated through add the hot stock. Leave to simmer for 2-3 hours. If desired blend half of the soup to make a thicker consistency. Serve hot with fresh bread.