Monday, 16 March 2015


Maggie de Castro

2 carrots
2 sticks celery
2 medium onions
4 00 g leeks
2 cloves garlic
4 00 g potatoes
olive oil
2 organic chicken or
vegetable stock
sea salt
freshly ground black
Peel and roughly slice the carrots. Slice the celery . Peel and roughly chop the
onions. Cu t the ends off the leeks, quarter them lengthways, w ash them under
running water and cu t them into 1 cm slices. Peel and slice the garlic.
Place a large pan on a high heat and add 2 tablespoons of olive oil. Add all
you r chopped and sliced ingredients and m ix together with a wooden spoon.
Cook for around 1 0 minutes with the lid askew , until the carrots have
softened, but are still holding their shape, and the onion and leeks are lightly
Peel the potatoes and cu t them into 1 cm dice. Pu t the stock cubes into a jug or pan and pour in 1 .8 litres of boiling water from the kettle. Stir until the stock
cubes are dissolved, then add to the vegetables. Add your potatoes. Give the
soup a good stir and bring to the boil. Reduce the heat and simmer for 1 0
minutes with the lid on
Remove the pan from the heat. Season with salt and pepper. Serve like this or
pulse until smooth u sing a hand blender or liquidizer. Divide between your
serving bowls.

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