Winter Vegetable Soup
Today's recipe is a comforting and hearty Leek and Potato Soup. With a base of tender leeks, creamy potatoes, and aromatic nutmeg, this soup is flavorful and delicious. It's a perfect option for a chilly day when you're craving a warm and satisfying meal. Feel free to customize it by adding some diced bacon for an extra layer of flavor. So gather your ingredients, chop and simmer away, and soon you'll have a steaming bowl of goodness ready to enjoy.
— Constant Cookbook
Ingredients
- 2 leeks, sliced into rounds
- 2 large baking potatoes, cubed
- 2 sticks celery, sliced
- 100g Soup pasta (small, wholemeal cochiglie works well)
- 1 Garlic clove, minced or equivolent of garlic puree
- 5ml (1 teaspoon) Ground nutmeg, or more to taste
- 15ml (tablespoon) Olive oil
- 30ml Cream (any kind)
- 750ml Vegetable stock
- Seasoning
- Optional variation; add some diced bacon rashers with the fat removed
Instructions
- Dice and slice all of your vegetables. Put them all in a large saucepan and fry in the olive oil for 5-10 mins until they begin to lightly colour
- Add your nutmeg. Fry for a further 1-2 mins
- Add the stock & garlic. Season with salt & pepper to taste. Cook for 5 mins
- Add the pasta and cook for a further 15 mins (put the pasta in later if you prefer it more al-dente). Cook until the vegetables are done
- Remove from the heat and stir in your cream.
Yield
Serves 4
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