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Delicious Kale, Carrot, Leek, Parsnip and Potato Soup
Serves 6 – 8 and freezes well if there is any left (possible but not likely!)

  • 2 carrots, chopped

  • 2 parsnips, chopped

  • 2 potatoes, chopped

  • 1 – 2 leeks, chopped (white part only)

  • 4 – 6 cups chicken or vegetable stock

  • 1 fresh bay leaf (leave whole!)

  • 2 spring/green onions

  • Place leeks and butter/oil in medium saucepan and fry gently for 2 to 3 minutes till tender, set aside.
    Place carrot, leek, potoato and parsnips in medium saucepan.

  • Add stock and bay leaf.
    Bring to the boil, reduce heat and allow to simmer for 10 minutes.

  • Add kale and leeks and simmer gently until all vegetables are tender.
    Remove bay leaf and discard.

  • Process half or if you prefer all of the soup mix until smooth.
    Return to saucepan and heat (if required).
    Add spring onions and serve!


Secret Super Soup tip – my secret ingredient is to add a small finely diced anchovy fillet or a slice of tasty prosciutto prior to blending… adds a great flavour to your soup. Add a bit of chilli too if you like, especially good in the meatier soups.

Have a great week ahead and happy local food eating.

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