Friday, June 29, 2012

Allergy free leek and potato soup recipe (chunky or smooth)

  • 4 medium sized potatoes, peeled and cut into small squares
  • 1 onion, roughly chopped
  • 3 large leeks, halved and sliced
  • 500ml vegetable stock, can be made from a Massel vegetable salt reduced ultracube.
  • 3 tbsp Nuttlex
  • 80ml goat’s milk (or to taste)
  • Salt and pepper to taste

  • In a large saucepan or a pot, heat the Nuttlex over a medium heat until it bubbles.
  • Add all of the vegetables as well as a pinch of salt and pepper.
  • Stir together and then cover up and cook for around 10 minutes.
  • Pour over the stock and combine.
  • Cover up again and cook for a further 5 minutes or until the potato is cooked through.
  • Stir in the goat’s milk.
  • For chunky leek and potato soup serve at this point.
  • For creamy leek and potato soup use a hand held blender and blend the soup until it reaches a smooth consistency. Serve once smooth.

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