1 medium leek
1 Baked potato diced
600ml Vegetable stock
Butter (for softening the veg)
Time to create – under 1 hour
Portions 4-5 so this should see you through the week
So this weekend has been about green, if you celebrated St Patrick’s Day that is! my soup will follow this trend for the next 5 days. I’m making courgette soup, unintentionally the green weekend rubbed off on me!
Add butter to a pan and start to melt, gently. Chop half an onion and put this into the pan and allow to sweat for 10 mins.
Chop the leek into a sieve, then rinse. The sieve makes washing the leek so much easier. Now add the leek to the pan and stir with a wooden spoon.
While the leek and onion are softening chop your courgette and potato into small cubes then add to the pan, now mix the veg within the pan.
The final part is to add the stock, I used a bouillon vegetable stock cube, I think it has more flavour than most.
Leave the soup to simmer for 30 – 45mins then mash with a potato masher for textured soup or whizz with a hand blender until smooth.