Happy New Year everyone!
Hope you all had a good evening last night saying goodbye to 2014 and welcoming 2015 in! We had friends round and this was the starter I made. So I thought I’d share it with you all.
Despite the fact that there aren’t many soups on this blog we are actually great soup fans especially when the weather’s cold. In winter it’s definitely our go to dinner because it warms us up and is quick and filling to make. Soups also freeze so well that you can make them up in big batches and have them on hand at all times.
This is a leek and potato soup but it is slightly different from the traditional French soup Vichyssoise firstly because Vichyssoise is traditionally served cold and that’s definitely not what we wanted on a cold night like last night! But also because we added some unusual ingredients like celery.
So hope you enjoy my version of leek and potato soup as much as we did and wishing you all a fantastic New Year!
Leek and Potato Soup
Preparation Time: 10 minutes Servings: 6 bowls of soup Cooking Time: 30 minutes Total: 40 minutos
2 sticks celery
4 leeks (white part only)
2 small turnips
2 small potatoes
1 vegetable stock cube
1 cup almond milk
1 tbsp extra virgin olive oil
1. First prepare all the vegetables. Peel and dice the onion, chop the leeks and celery into rounds, peel and dice the turnips and potatoes.
2. In a large saucepan, saute all the vegetables in the oil with a pinch of salt except the potatoes, until starting to soften.
3. Add the potatoes and the water. You should just cover the vegetables. Add the stock cube.
4. Bring to the boil then lower the heat and let simmer for 20 minutes.
5. Remove from the heat, add the cup of almond milk and blend with a hand blender until completely smooth.
6. Taste to see if you need to add more salt.
7. Return to the heat and gently warm through.
8. Serve in bowls topped with a little grated nutmeg.