Whats not to love about soup! I for one adore it. Its so so simple to make and very nutritious.
Aswell as that, you can literally throw anything int it. Leftover vegetables and half used onions and peppers are perfect for soups! As a result, the combinations for different tastes and textures are endless.
Today, I am sharing my simple and basic recipe for Potato and Leek soup. This is a very Irish soup as we are crazy for potatoes! However, it will be enjoyed all over the world.
Recently, I've been trying to make healthier choices when it comes to preparing lunches and dinners for college. It is often very hard to buy a variety of ingredients aswell as judge portion size. It is impossible to have alot of flavourings, such as spices and herbs in the press, so simple, naturally tasty food is key.
In this recipe, I 'sweat' the vegetables. This step adds to the flavour, however it is not necessary.
Serves 2 large portions
1/2 tbls Butter
1 Large Leek (Or 2 medium)
4 Medium Potato
1 clove of Garlic
1 litre Vegetable stock
1. On a low heat, add the butter to a saucepan. Prepare all vegetables by peeling and chopping into chunks.
2. When the butter is melted, add the vegetables to the pan and stir, until all are coated in the butter. Using a circle of parchment paper, place this onto the vegetables and cover with the lid. Allow to 'Sweat' for 5-7 minutes, stirring occasionally. (This is an optional step. If desired, cook the veg on a high heat in the butter for 2-3 minutes before adding the stock.)
3. Remove the paper and change to a high heat. Add the stock. Add enough water to cover all vegetables. (Around 1 litre.)
4. Boil the mixture for 25-30 minutes until the vegetables become soft and break apart. Using a handheld blender, blend the soup until smooth. Taste and season if required.
Serve the soup with some bread or croutons and garnish with a sprig of parsley. Enjoy :)