The simplicity of seasonal veg is never to be underestimated. While squashes and pumpkins definitely get a wow factor at this time of year, the old faithfuls like leek, potato, peas and spinach never let you down. This is my go to recipe when I have leeks, but feel free to add in any veg to the basics and blitz with a hand blender or leave chunky for a fuller feeling.
Ingredients
Serves 4-6 people
1 tbsp Black & Gold original oil
3 leeks (top, tailed and sliced)
2 potatoes (peeled and cubed)
1 litre stock ( veg or chicken)
sprigs of rosemary, thyme and parsley (or a sachet of bouqet garni)
Method
Sautee the leek and potato in the oil for 4-5 minutes; add the stock, and bring to the boil.
Tie the herb sprigs together with a small piece of string and place on the top of the soup. If no string, don't worry - the herbs don't move around too much if you don't stir.
Simmer on a medium heat for 20 mins until the potato is tender.
When ready, remove bunch of herbs or sachet if using. Use a hand blender to puree or leave chunky - whatever you prefer.