Leek & Potato Soup

Ingredients

3 tablespoons olive oil
300 g leeks
One clove garlic crushed
30 g celery chopped
3 anchovy fillets
250 g potatoes peeled and diced
350 g courgettes sliced
2 tablespoons miso paste
1 tablespoon hot English mustard powder
2 L vegetable stock
45 g crème fraîche
250 ml cream or almond milk
1 tin butter beans
1 tablespoon white wine vinegar
Salt and pepper to taste

Instructions

Place frying pan on a medium high heat add olive oil. When oil is hot add leeks and stir for three minutes until translucent.
3 tablespoons olive oil, 300 g leeks
Add the celery, garlic clove and anchovies cook for three minutes
One clove garlic, 30 g celery, 3 anchovy fillets
Potatoes and courgettes and cook for a further three minutes
250 g potatoes, 350 g courgettes sliced
Stir in the miso paste and hot English mustard and add the vegetable stock, (see notes). Cook for 20 minutes until potato cubes are soft
2 tablespoons miso paste, 1 tablespoon hot English mustard powder, 2 L vegetable stock
Blend the soup with a high-speed stick blender the crème fraîche, cream, butter beans, and white wine vinegar and blend again add stock or water if the consistency of the soup is too thick
45 g crème fraîche, 250 ml cream, 1 tin butter beans, 1 tablespoon white wine vinegar, Salt and pepper to taste
Serve with sourdough toast, garnish with smoked paprika or any other spice of your choice

Notes

Vegetable stock - use all the peels and chopped off ends of the vegetables for the stock. I place them in a separate pot and cover in lightly salted water. I was making an asparagus quiche at the time so I used the peels from the asparagus too. I usually peel about 3-5cm off the bottom of asparagus. There is so much nutrition found in the skins of vegetables. This is a great way to extract those nutrients. Strain the stock into the soup pot and discard the pulp in your compost.

For a vegetarian option leave out anchovy fillets and add an extra tablespoon of miso paste