As the nights are drawing in, this lovely soup is perfect to see you through Autumn and into the winter months.  Simple, delicious and can be entirely plant-based it’s a winner for the whole family.

 

INGREDIENTS

  • 2 large tbsp vegetable oil
  • 3 medium leeks (about 450g), trimmed leeks and sliced into rounds
  • 2 large baking potatoes (about 375g), peeled and cut into a small dice
  • 1-litre chicken or vegetable stock, or water, hot
  • 4 tbsp chopped chives, to serve

METHOD

  1. Heat the oil and add the leeks.  Put the lid on and cook on a gentle heat until the leeks are soft but not coloured.  Stir occasionally to stop them from burning.
  2. Add the potatoes and then the hot stock.  Cook until the vegetables are soft enough to puree – you’ll know they are ready if the back of a knife cuts through the potato.
  3. Allow to cool slightly, then puree. Thin with some more stock or water, if required.  Season to taste and add a sprinkle of chives before serving.
  4. Team Tip: To make a creamier soup, add some milk to thin the soup in the last step and/or add sour cream at the end.  Dairy-free milk and sour cream will work just as well.

**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.

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