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. Leek & potato may sound like a bland combination, but when paired with thyme it is just magical. Thank you to Gourmet Farmer Matthew Evans for the inspiration and for all your hearty & humble recipes. I love a filling meat-less dinner 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 plus hours to do yesterday!). Hence I used water and unsweetened almond milk instead of stock, due its high sodium content. I further adjusted the recipe with a chunk less butter, less oil and less ingredients for a no-fuss soup.
- 2 small tablespoons Nutalex or rice bran oil
- 2 leeks, white part only, washed & finely chopped
- 1 handful of fresh thyme springs, stems discarded or 2 tablespoons dried thyme
- 2 heaped tablespoons garlic or regular chives, finely chopped
- 700g low-carb potatoes, such as Kestrels, peeled & chopped evenly into small cubes
- 1 handful of fresh thyme springs, stems discarded or 2 tablespoons dried thyme
- 1 litre (4 cups) water
- 2 cups unsweetened almond milk
- a generous pinch of ground black pepper
- 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, thyme and garlic chives and cook, stirring often, for 3-4 minutes or until the leeks are soft but not burnt.
2. Add the potato cubes, water, almond milk and pepper 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. Pour the soup into a blender / food processor and blend / process into a puree.
Serve with a few almonds, thyme and/or chives sprinkled on top.
Serve warm or cold.
Serves / 4 as a main
Preparation time / 15 minutes
From pot to plate / 35 minutes
x Emily
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