Leek & Potato Soup With Wilted Spinach & Truffle Oil ?

leek & potato soup with wilted spinach & truffle oil display image  851d72b2
leek & potato soup with wilted spinach & truffle oil display image 851d72b2

Leek & potato soup with wilted spinach & truffle oil ?
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What diabolical weather!! Nothing better than a big bowl of comforting soup on a day like this! It’s such a brilliant lunch time option if you need some warming nourishment and are trying to increase your intake of veg. Whatever’s in the fridge can be transformed into a hearty bowl of loveliness with a sauté & some stock. And, even better when you make a large batch that will keep for days in the fridge.
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This was today’s choice but you could change the veg for literally any root veg and the results would be amazing: carrots, squash, parsnips, beetroot etc etc… with or without the cream.
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INGREDIENTS
3 leeks, outer leaves removed, washed & chopped
2 large potatoes, cut into chunks
30g butter
1 tbsp olive oil
1 litre veg stock
30ml double cream
Handful baby spinach
Truffle oil and cracked black pepper to serve
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METHOD
Put the butter & oil in a deep sauté pan with lid
Add the leeks & potatoes & season well
Sauté for 8 mins until the veg are very soft
Add the stock, stir, put the lid on and simmer for 20 mins
Blitz with a hand wand, check for seasoning, stir in the cream
Wilt in the spinach
Serve drizzled with the oil
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