Heres another soup recipe for you from our book, Healthy Food -Tasting Good. LEEK SPINACH & POTATO SOUP Serves 6-8 Ingredients: - 1 tbsp olive oil - 2 leeks, sliced - 1 onion, chopped - 2 medium potatoes, peeled and cut into chunks - 900ml (1 ½ pints) vegetable sock - 1 sprig thyme - 1 sprig rosemary - A handful of baby spinach leaves - Salt & freshly ground black pepper Method Heat the olive oil in a large saucepan and add the leeks and onion. Cook gently over a low heat, without browning, until the vegetables are softened. Reserve a little of this mixture and set to one side. Add the potatoes to the saucepan and stir well. Pour in the stock and add the thyme and rosemary sprigs. Bring to the boil, then reduce the heat and simmer for about 25 minutes, or until the vegetables are tender. Remove the thyme and rosemary sprigs, then add the handful of spinach leaves. Let the soup stand for 3-4 minutes so that the spinach wilt. Transfer the soup to a blender and whiz until smooth. Return to the saucepan and re-heat gently. Season to taste. Just before serving, stir in the reserved vegetables for extra texture.
Posted on: Sat, 05 Jul 2014 07:10:00 +0000
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