Leek and potato soup

Well it’s been a funny old week weather wise. Here in the shire we’ve had rain, snow, hail and wind inter spaced with token gestures of sunshine. So to amuse mini me, and have something warming for lunch we made a leek and potato soup. 

It’s comforting in cold weather, and not a drop of cream in sight ( feel free to add some if you prefer though). You can leave it chunky it or blend it smooth, which is my preference, it’s up to you. The main point is it’s super easy, and delicious to. 

  
Ingredients

  • 1 tbs coconut oil 
  • 1 onion chopped thinly 
  • 250 g potato 
  • 2 medium leeks 
  • 1 litre of vegetable stock 
  • Salt and pepper to season ( I use pink Himalayan salt) 

Method 

  • Heat the oil in a heavy bottomed pan, and add the onion. Fry for 3-4 minutes until they soften. 
  • Add the leeks and potato cook for a further 5 minutes. It’s better to cut the potato into small chunks so it cooks evenly and faster. 
  • Season and add the vegetable stock. You can make your own or use a stock cube with boiling water, either works. 
  • Bring to the boil and simmer until the vegetables are tender. 
  • Blend with a hand blender or blender until smooth. 
  • Enjoy a bowl when you are ready. 

  

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Easy Vegetable Soup

Having battened down the hatches while storm Imogen does her worst ( for my transatlantic readers We now name our storms but are nothing like your hurricanes) I decided that a healthy, warming soup would be great for lunch. That and it’s a cunning way to get vegetables into my toddler and use up my veg from the weekend. 

It’s very easy, and adaptable to most vegetables you have in your stock piles. I like to blend my soups smooth, but if you prefer a chunkier version the, only give it a quick blitz or leave the veg chopped into tiny chunks- it’s up to you. 

  
Ingredients 

  • 1 onion sliced thinly
  • 1 clove of garlic
  • 1 leek chopped
  • 1-2 celery sticks 
  • 2 carrots
  • 2 potatoes chopped into small pieces 
  • A good handful of kale ( I love this stuff at the moment) 
  • 750 mls of stock (I used vegetable) 
  • Salt/ pepper to season. 

Method 

  • Heat some oil (coconut or olive) in a pan
  • Gently cook the onions and crushed garlic for about 5 minutes 
  • Add the other chopped vegetables 
  • Add the stock and bring to the boil, then reduce the heat and simmer the veg for about 15-20 minutes (until your potatoes and carrots are soft) 
  • Add salt and pepper to taste. 
  • Once cooked, blitz with your hand blender
  • Serve up and enjoy. 

There you have it, a healthy hearty soup that is suitable and adaptable for so many diets. What’s your favourite soup ? Let me know in the comments below.