If you have to stay at home you might have the inclination to snack or eat random tinned foods that you’ve found in your cupboards. Interestingly, Chloe, our Head of Events, commented that when she went to the supermarket there was a lot of fresh veg and fruit still available. We all had a debate and had found the same thing. It seems everyone seems to be buying long-life or freezable (if they can get any at all…) Why not buy fresh (if you can get out), enjoy it and then freeze the rest?
Our favourite feel good soup is leek and potato. Cheap as chips and easy peasy. And if you have any old bread left in the breadbin, cut it into cubes and bake in the oven to make croutons. Lunchtimes at home – not so bad after all!
Ingredients (serves 6 and you can freeze it)
- 2 carrots
- 2 sticks of celery
- 2 medium onions
- 2 cloves of garlic
- 400 g leeks
- 400 g potatoes
- olive oil
- 2 organic chicken (or vegetable stock cubes if you are veggie)
- Trim, peel and roughly slice the carrots and celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
- Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
- Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.
- Meanwhile, peel the potatoes and cut them into 1cm cubes.
- Put the stock cubes into a jug or pan, pour in 1.8 litres of boiling water and stir to dissolve, then pour into the veg pan.
- Add the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat.
- Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidiser.
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