Project Description
Full Recipe in Details
Delicious Kale, Carrot, Leek, Parsnip and Potato Soup
Serves 6 – 8 and freezes well if there is any left (possible but not likely!)
INGREDIENTS
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
GUIDE / INSTRUCTIONS
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!
NOTES
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.