Potato, Leek, Stilton and Parsley Soup
As winter approaches it’s probably a good time to get the food-processor out and start using up those week old vegetables hiding in the bottom of the fridge. Soups are an extremely quick and easy way to make a hearty meal for the whole family, increase your five a day count and get a large intake of nutrients.
Leeks are packed with vitamins and minerals essential for our health and wellbeing. They contain plenty of vitamin K which helps with blood clotting and healing, along with vitamins A, C and E. Potatoes on the other hand make a great addition to any soup, providing energy-giving carbohydrates and powerful antioxidants. By containing all the juices and liquid throughout the cooking process, no nutrients are lost on the way, proving to be one of the most effective ways to make a meal!
Warm yourself up with this (amazing) potato, leek, stilton and parsley soup recipe...
- 2 large leeks
- 3 large potatoes
- 1 and ½ vegetable stock cube
- 250ml water
- 150 ml double cream
- 2 cloves of garlic
- 2 cups of parsley and chives
- 50g of stilton or other blue cheese
- Salt and pepper to season
For the parsley and chive mix:
- 3 tablespoons of rapeseed oil
- 1 teaspoon of balsamic vinegar
- 1 tablespoons of cider vinegar
- Peel and chop the potatoes into small chunks, slice the leeks, crush the garlic and add all the ingredients to a large pan
- Add the water to the stock cube then transfer this to the pan and set over a medium heat for around 20 minutes or until the potatoes are soft
- Once done take off the heat, you’ll need to blend the soup mix with rather a food processor or you can use a hand held blender which I find works just as well. Keep blending until you have a smooth consistency
- Return to a very low heat and stir through the double cream and chive mix for a few minutes to make sure the soup is warm
- Transfer to a bowl and crumble stilton on top, or you can stir this through for it to melt - whichever you prefer. Add salt and pepper to season and even some mixed seeds for added crunch
For the Parsley and Chive Mix
- Wash the herbs and remove any large bits of stalk as these don’t blend so well with a hand-held blender
- Add all the ingredients to a blender and keep going until everything is finely chopped and simply add to the finished soup and check it’s still hot, then you’re ready to get slurping!
If leek and potato is a favourite of yours but you’ve turned vegan then no worries, just replace the double cream with one can of coconut milk. This will ensure the creamy texture and also add some extra flavour.
mouth-watering to share?