Monday, 16 January 2012
I love homemade soup because it’s a great way to use up leftovers and can be adapted to whatever is in season. British leeks are in season at the moment and, combined with potatoes, they make a warming meal that will keep you full for ages. I think that soup has something of a bad name because many people think that it needs hours of boiling on a stove in order for it to ‘proper’ soup. This just isn’t the case! You can make soup incredibly quickly and for much less than the supermarkets. You can pack it with cheap ingredients that are seasonal and good for you plus you know exactly what went into it.
I have leek and potato in my lunchbox this week. Despite its luxuriously creamy taste and texture, there’s no added fat in the recipe so it’s healthy too! I like to add a swirl of wholegrain mustard to add a little je ne c’est quoi.
Leek & Potato soup
Makes 6 – 8 servings
1 onion, sliced
2 sticks of celery, sliced
½ parsnip, cubed
2 leeks, washed and sliced
3 medium potatoes, peeled and sliced
1l or so water or stock
3 tbsp fat free yoghurt
2 tbsp wholegrain mustard
- Sweat the onion, celery, parsnip and leeks over a low heat for three minutes or until soft and sweet. Add a splash of water (instead of butter or oil) to stop it catching and burning.
- Add the potatoes into the pan then top up with water or stock to cover the vegetables. Cover and simmer for 10 minutes or until the potatoes are soft.
- Remove half of the mixture and blitz in a blender – or use a hand blender in the pan so that the soup is mostly smooth but with a few chunks of potato and leek to chomp on.
- Adjust the consistency by adding more water or stock if you like a thinner soup then add the yoghurt and mustard before serving. Sprinkle with your choice of cheese or slurp with a side of cheese on toast.