Leek & Tattie Soup

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This soup contains everyday ingredients yet is super flavourful.  People tend to think you need to have loads of fancy (and often expensive) ‘superfood’ ingredients for a recipe to be healthy but this soup proves otherwise.  After all, all vegetables are ‘superfoods’ in their own right.

This recipe is a firm favourite in my house especially in the colder months, great for lunch or dinner.  I tend to leave the soup chunky but if you prefer a smoother consistency then it blends well too.

Celery contains silicon and vitamin K which is good for hair and skin health but it is also good for our bones, joints, muscles and connective tissues.  

Serves 4-6

Ingredients

-2 Tbsp. olive oil

-1 onion, diced

-2 leeks, trimmed, washed and cut into half moons

-2 stalks of celery, trimmed, cleaned and diced

-2 carrots, trimmed, cleaned and diced

-500g white potatoes, peeled and cut into bite size chunks

-850ml – 1Ltr. vegetable or chicken stock

-2 bay leaves

-salt & pepper to taste

How To Make

Place a large pan over a medium heat.  Add the oil and warm up before adding all the vegetables.

Allow the vegetables to saute for a couple of minutes.

Add the stock (I use 850ml but if you prefer a thinner consistency add more) and bay leaves and give everything a good stir.  Cover and bring to a boil.  Reduce heat and simmer for 20 minutes or until vegetables are cooked.

Add salt and pepper to taste.

Serve as is or if you prefer you can blend with a stick blender.

This soup is great for batch cooking as it stores well in the refrigerator for up to 4 days in an airtight container.

Enjoy!


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