• Recipe Book
5.0/5 rating 1 vote

Leek and Parsley Soup

  • Ready in:
  • 30 minutes
  • Serves:
  • 4 - 6
  • Complexity:
  • very easy

Ingredients:

  • 50g butter (oil for the dairy free version)
  • 1 onion (peeled and chopped)
  • 250g potatoes (peeled and chopped)
  • 2 large leeks (washed and thinly sliced)
  • 125g parsley, include stalks
  • 900ml vegetable stock
  • salt and pepper
  • 1 bay leaf
  • Method

    Heat the butter in a large saucepan, then gently fry the onion, potato and leeks for 5 minutes until they begin to soften.

    Add the parsley, stock, bay leaf and seasoning. Bring to the boil and simmer for gently 25 minutes.

    Whizz the soup together in a liquidizer until smooth.

    Nice served with a dollop of fresh cream or creme fraiche and a chopped parsley garnish.

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