Top Tip:
Take care not to blend the soup for too long as the potatoes will turn gluey.
102
102
Serves:
75
g
carrots (peeled and diced)
85
g
celery sticks (diced)
240
g
leek(s) (ends removed and sliced)
2
onions (peeled and diced)
2
garlic cloves (crushed)
300
g
potatoes (peeled and diced)
1
stock cube(s)
650
ml
hot water
1
handful(s) of fresh thyme
Equipment needed: Hob, large saucepan and blender/food processor
Heat the olive oil in a large saucepan. Add the onions and fry gently for 5 minutes. Add the garlic and cook for a further 3 minutes (take care not to burn the garlic).
Add the carrots, celery, leeks and potatoes and cook for 5 minutes, adding a little water if the pan begins to stick.
Dissolve the stock cube(s) in hot water, add to pan and bring to the boil. Once boiling, turn down heat slightly and cover. Simmer for around 20 minutes or until vegetables are soft.
Remove from heat and liquidise with a blending stick/food processor. Season with salt and pepper.
Serve with bread or croutons.
Take care not to blend the soup for too long as the potatoes will turn gluey.
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook