Creamy and hearty, this soup is a big favorite with both young and old. It is one of the more simple soup recipes.
Perfect to take as packed lunch, just heat it up and place in a hot (food) flask.
serves 6
You will need
2 tbsp mild olive oil
1 large onion, sliced
3 stalks leek, white and a little of the green only, sliced
2 large potatoes, in chunks
½ large courgette, sliced
1 natural organic bouillon cube
salt and freshly ground pepper
freshly ground nutmeg
½ cup cream or vegetable cream (like soy or oat) for a vegan version
a handful of dill or chives, finely chopped
Heat the oil in a soup pan and sauté the onion on a law medium heat till it’s transparent. Add the leeks and continue cooking for another 5-6 minutes while stirring occasionally. stir in the potatoes and courgette and add water just to cover the vegetables. Add the bouillon cube.
Bring the soup to the boil and let it cook for 15 minutes, stirring occasionally, till all the vegetables are soft.
Let the soup cool a bit and then transfer the it to a blender (or use a hand blender) to liquidize to soup to a smooth, velvety texture.
Return the soup to the pan, season and add the cream and nutmeg.
Gently reheat the soup and sprinkle the fresh herbs Before serving.
