Let me say it loud and clear from the start, I am not the world’s greatest cook but now that I’m living with my boyfriend and I am cooking for the both of us, I need to expand my food repertoire.
Then on Sunday my boyfriend’s mum asked if I wanted any leeks and potatoes she’d won in a raffle but didn’t want so I thought I would try to make my own soup.
To the leeks and potatoes I added onions and carrots and I have to say it is absolutely delicious on a cold and wet day like today.
Try it yourself.
Serves 2 people.
- 1 carrot
- 1 medium onion
- 200g of leeks
- a teaspoon of garlic puree (or 1 glove of garlic)
- olive oil
- 200g of potatoes
- 1 chicken stock cube (substitute a chicken stock cube for vegetable if you’re a vegetarian)
- salt and pepper to season
- peel and slice the carrots
- peel and roughly chop the onions
- cut the ends of the leeks, cut them in half lengthways and wash them thoroughly before slicing
- peel and slice the garlic if you’re using gloves otherwise miss this step
- place a large pan on a high heat and add 2 tablespoons of olive oil (butter also works well)
- add all your carrots, leeks and onions along with the garlic glove/garlic puree and mix with a wooden spoon
- cook for 10 minutes with the lid askew until the vegetables are soft and translucent
- whilst these are cooking peel then dice your potatoes into even sized cubes
- put the stock cube into a jug and pour in 90 ml of boiling water and stir until the stock cube dissolves
- add the stock to the pan with the vegetables in
- add your potatoes then give the soup a stir and bring to the boil
- reduce the heat and simmer for 10 minutes with the lid on
- finally remove the pan from the heat and when the contents has cooled slightly you can pulse until smooth with a hand blender