I have found another way to consume the gargantuan stack of leeks I get in my weekly delivery. You will know of my dislike of this vegetable, but necessity (also known as hunger) is indeed mother of invention.
I had sweet potatoes. I had carrots. I had a big pot to make soup and a loaf of sourdough begging to be sliced, toasted, buttered and dipped.
Soup was born.
Note: This soup is very easily adaptable. Don’t have sweet potato? Use regular, or more carrots, or turnips. Add more garlic if you like, or change up the herbs. Cumin might be just the thing. If you need warming on a cold winter night, try adding a little bit of fresh ginger.
Serves 2-3 as a main meal with bread
1 sweet potato, peeled and cubed
2 carrots, peeled and roughly chopped
1 leek, washed and roughly chopped (green ends removed)
1 onion, peeled and roughly chopped
2 cloves of garlic, peeled and minced
1 tsp mixed herbs (I used sage, thyme and rosemary)
1 tsp ground turmeric
1 cube of vegetable stock
Boil some water in the kettle (enough to fill a saucepan). Wash, peel and prep your vegetables.
Place all the vegetables and garlic in a large saucepan and cover with just enough water. Throw in the vegetable stock cube. Bring to a boil, then reduce the heat to simmer for 10-15 minutes.
Add the herbs and turmeric. Remove from the heat and let cool for a couple of minutes. Puree to a smooth soup in a(n immersion) blender.
Serve hot with a few slices of crusty, rustic bread, and a swirl of cashew or soya cream if you have any on hand.
What is your favourite soup at the moment? I’m always looking for new recipes to try.