11 Nov 2011 8 Comments
I have a confession to make. I hate chopping vegetables. Shocking, isn’t it? I’m meant to be enthusiastic in the kitchen and enthrall you with my tales of culinary triumph and then I go and tell you I hate chopping vegetables.
But it’s true and it’s the reason why I haven’t done a soup recipe before now. I love soup, especially homemade, but the need to chop lots of veggies always puts me off. However I got over it recently in order to make this deliciously healthy soup and share it with you all.
Making your own soup is a great way to control the salt and fat content of your lunch, and it’s also a really tasty way to get some produce into your diet. Obviously at this time of year it makes for great comfort food too.
So no excuses – get chopping!
Broccoli, Leek and Potato Soup
Serves 4. Preparation time 30 minutes.
One head of broccoli, chopped
Two leeks, peeled and chopped
Two large potatoes, peeled and diced
Three cups of chicken or vegetable stock
A few dashes of black pepper
A tablespoon of butter
Prepare the veggies and stock. Melt the butter in a large saucepan over a medium heat
Gently saute the leeks until soft – don’t allow them to brown. Add the stock and pepper and bring to the boil.
Add the potatoes, return to the boil and then reduce to a gentle simmer for fifteen to twenty minutes or until potatoes are cooked.
In the meantime, steam the broccoli for around ten minutes or until tender. Add to the soup mixture when the potatoes are cooked.
Use a hand blender or food processor to blitz the soup until smooth. If serving immediately, return to the heat to ensure it is piping hot. Otherwise leave to cool and then store in the fridge for up to three days.
How do you feel about chopping veggies? Do you ever make homemade soup? What are for your favourite types of soup?
Something to Chew Over – everyday food, just a little bit special!
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