Carrot, leek and ginger soup

1 tbsp olive oil
1 garlic clove, finely chopped
½ leek, finely chopped
25g apple, finely chopped
Pinch ground ginger
½ carrot, finely chopped
250ml vegetable stock
Salt and pepper
Fresh herbs, to garnish

1. Heat the oil in a saucepan over a medium heat. Add the garlic, leek, apple and ground ginger and gently fry for 2–3 minutes, until the leeks have softened.
2. Add the carrot and the stock. Bring to the boil, reduce the heat to simmer for 10 minutes or until the carrot is cooked through.
3. Blend until smooth. Season with salt and freshly ground black pepper and garnish with chopped herbs. Serve with low protein breadsticks or Loprofin Bread Rolls.