Inspired by the posts about Healthy Eating Week, I ditched usual lunch options today and instead had home-made leek and potato soup (with my own home-grown leeks), accompanied by some home-made wholemeal bread. It was the nicest workday lunch I’d had in ages and set me up well for my GCP training update this afternoon! It must be the change in the weather that makes soup so appealing, and it’s such a good, filling, healthy option.
For the soup, I just sautéed a chopped onion and the shredded leeks, along with a grated carrot, for extra veg benefit. I added peeled, chopped potatoes and cooked everything for a minute or two, before adding vegetable stock and seasoning, then bringing to the boil and simmering until the vegetables were tender. I then blitzed it all, but you can leave the veg whole or just partially blitz, depending on what you prefer. Because I had them, I sautéed another small leek from the garden to top the soup before serving, but usually just use parsley. The soup changes a lot depending on the proportion of leeks to potatoes. It freezes really well too, so I have portions left for another day.