5.0/5 rating 1 vote

Leek and Parsley Soup

Ingredients:

50g butter (oil for the dairy free version)

1 onion (peeled and chopped)

250g potatoes (peeled and chopped)

2 large leeks (washed and thinly sliced)

125g parsley, include stalks

900ml vegetable stock

salt and pepper

1 bay leaf

Heat the butter in a large saucepan, then gently fry the onion, potato and leeks for 5 minutes until they begin to soften.

Add the parsley, stock, bay leaf and seasoning. Bring to the boil and simmer for gently 25 minutes.

Whizz the soup together in a liquidizer until smooth.

Nice served with a dollop of fresh cream or creme fraiche and a chopped parsley garnish.