I’m wishing autumn away and hoping that winter comes soon with this leek & potato soup. Whilst I love the sun, there’s nothing I love more than
hearty winter meals. Luckily, this soup actually tastes just as good cold as it
does steaming hot (if not better). Leek & potato may sound like a bland
combination, but when paired with thyme it is just magical. Thankyou to Gourmet
Farmer Matthew Evans for the inspiration and for all your hearty & humble
recipes. I love a meat-less Monday and what better way to start a week than
with a filling, wholesome vegetable meal. Evans makes his own vegetable stock
for this recipe, which I greatly admire (but did not 2 hours to do yesterday!).
For Matthew’s recipe, pick up a copy of Feast magazine, April edition. I
adjusted the recipe with a chunk less butter, less oil and less ingredients for a no-fuss
soup.
- 2 small tablespoons Nutalex or coconut oil
- 2 leeks, washed & finely chopped
- 600g low-carb potatoes, such as Kestrels, peeled & chopped evenly into small cubes
- 2 thyme sprigs
- 1.5 litres Massel vegetable stock or homemade
- roughly chopped almonds & finely chopped thyme & chives, to serve
COOKING
1. Melt the Nutalex or oil in a large saucepan over medium heat. When just melted add the leeks and cook, stirring often, for 3-4 minutes or until the leeks are soft but not burnt.
2. Add the potato cubes, thyme sprigs and stock and bring to the boil. Reduce the heat to a simmer and simmer, lid on, for 20 minutes or until the potatoes are very tender and are falling apart when touched with a utensil.
3. Discard the thyme sprigs and pour the soup into a blender and blend into a puree.
Serve with a few almonds, thyme and chives sprinkled on top.
Serve warm or cold.
Serves / 6 as a side / 3-4 as a main
Preparation time / 15 minutes
From pot to plate / 35 minutes
x Emily
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