#BXLLOCKDOWN DAY 27

SPLENDID Soups & Sandwiches WEEK / RECIPE 1

This is a very simple and very flavourful soup. It takes next to no time to prepare and can be frozen too. It is very filling and also very low on calories. I think it is important to watch our food intake a little, and not feel like, we may end up with a few extra kilos at the end of this period in our lives.

We love soup at my house and once in a while I make big batch of our favourite soups to save for a busy day (or a lazy day). Nothing is better than going to the freezer picking up a homemade soup, defrosting it for a simple dinner.

When making this soup make sure you have the right type of potatoes, that do not become all gluey. I made that mistake once and it was not very pleasant.  Another tip is to avoid using the green part of the leek as much as you can. It doesn’t have to be only the white part, but limiting the green parts is a good idea, to achieve a sweeter taste. 

The dark green trimmed leaves may be used to flavour stock or as a bouquet garni.  Another idea is to blanch them and use them as a wrapper for any variety of fillings. The options are endless. One thing to remember is they may not be overcooked.  Overcooking will turn them into a slimy, unappetizing pile of mush. Even in a soup.

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What you need:

• 4 medium leeks, sliced  (save one for grilling)
• 6 medium or 4 large potatoes, sliced
• 1 medium onion, quartered and sliced
• 1 carrot, sliced
• 1 tbsp olive oil
• 1/2 cup of full fat milk or cream if you prefer (vegans can skip this or add vegetable stock)
• 1.2 litres/2 pints vegetable stock
• 1 tbsp sweet paprika
• salt and freshly ground black pepper to season
• handful of chives to garnish

What you DO:

• Heat the olive oil in a large pan and add the onions, cook till they become translucent but not brown
• Then add the potatoes stir a few times before adding the leeks. Cook for about 5 minutes until it starts to soften
• Add the vegetable stock , paprika
• Bring to the boil and then simmer until the potatoes are tender
• Blend with a hand blender (or in a blender) until smooth
• Once it cools down a bit, season to taste
• Stir in the cream or the milk, which ever you are using (vegans can skip this or add vegetable stock)
• In the meantime grill the leek you saved earlier with a light brush of olive oil
• Heat the soup through and serve with the chives and the grilled leek

Serves 6

Calories: Total — 1560  — Per Serving 260