Potato, Leek & Vegetable
- 1 tbsp butter
- 1 red onion, chopped roughly
- 1 tsp garlic paste/ or 3 fresh garlic cloves
- 1 leek, chopped into slices, don't use it's dark leaves
- 8 potatoes, peeled and chopped
- 1 broccoli, chop off florets and discard stem
- 1/2 zucchini, chopped roughly
- 1 cup spinach
- 6-8 cups vegetable stock
- 1/2 tsp dijon mustard
- 300ml thick cream
- 1/4 cup sharp parmesan
Method
In a large pot melt the butter with onion, garlic and leek. Cook for 5 minutes on low. Add in potatoes, broccoli, zucchini, spinach, mustard, stock, and a bit of salt and pepper. Simmer without a lid for 15-20 mins until potato is soft. Don't over cook as your soup won't be thick. The water in the stock will evaporate slightly. This is good as you don't want a watery soup. Once cooked take off the heat, add cream and parmesan. Blend with an immersion blender if you can. I prefer these over other blenders as it keeps it thicker. However use whatever you got and it will taste delicious.
Pumpkin Soup
- 1 tbsp butter
- 1 red onion
- 1 tsp garlic paste/ or 2-3 fresh garlic cloves
- 2 whole butternut pumpkins
- 1 small sweet potato
- 6-8 cups vegetable stock
- 1/2 tsp nutmeg, cinnamon, turmeric
- 1/4 tsp cayenne pepper, black pepper
- 300ml thick cream/ or coconut milk
Method
Preheat oven to 180C. Peel pumpkin and sweet potato. Chop into large chunks. Cover in oil and salt. Roast for 45-60 mins in a tray. This is to caramelise it slightly and sweeten the vegetables. Adds a depth of flavour rather than straight into a pot.
In a large pot melt the butter and add onion and garlic. Cook for 5 minutes. Add in roasted pumpkin, sweet potato, stock, spices and some salt to taste. Simmer with the lid off for 15 minutes. Stir occasionally. Take off the heat, add the cream then blend.
