Monday, March 23, 2015

Meat Free Week: Day One - Leek and Potatoe Soup

It's here! This week is Meat Free Week raising awareness about excessive meat consumption and the impact it is having on our health, animals and the environment. Read my original blog post on the subject here. There is still time to sponsor me so please don't be shy! To find out more about Meat Free Week visit their website.

As promised I will be blogging about the recipes I am cooking and eating this week. I've chosen recipes specifically for all you lovely people who get veg boxes and sometimes struggle with the more abundant items, therefore I hope to contribute to a little less food waste as well!

A wee disclaimer before we get stuck in; I am a terrible photographer and have very little natural light in my flat, therefore the photos of the food may look unappetizing but please don't let that put you off. 

So here we go! Number one veg box struggle is...the potatoes! Sooooo many potatoes!!!

A good cook needs a solid Leek and Potato soup recipe and here's mine:

Serves four main meals, six starters
Preparation time: approx 15 minutes
Cooking time: 40 minutes
and yes you can freeze it too!

Ingredients and Preparation

Leeks - whatever's in the veg box or four medium leeks trimmed
Tip for cleaning leeks: especially since dirt can be lurking between their leaves. After cutting off the roots and top (you only want to light green area, not the dark green), slice leek in half length wise. Then cut into fine pieces or chunks. Put all into a colander and wash. Easy-peasy!

Potatoes - as tempting as it is don't put all the potatoes you have from your veg box because then it becomes potato soup with a hint of leek. Depending on sizes try to go for two large potatoes worth. Peel and chop into small cubes.

One medium onion finely chopped

Veg table stock - one liter or 5 cups

Milk - approx 225ml or 2 cups

Butter - two tablespoons

Salt, pepper to taste and for optional taste - chopped chives or tablespoon of creme fraiche. 

1. Melt butter in a pot on medium heat
2. Turn the heat low and then add leeks, onions and potatoes. Cook on a low heat for 10 minutes while turning ingredients.
3. Add the stock and milk to the pot and cook for further 20 minutes or until milk has stopped boiling up into froth and is settled and bubbling away. Another way to judge it is to make sure the potatoes are soft and cooked through.
4. Soup is done, if you like a chunky soup serve it up. If you want something smoother let the soup cool for five minutes and then blend in a food processor. Reheat before serving. 

Voila, simple! Enjoy!!

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