Winter is upon us, meaning there is no better time to make copious amounts of fresh, homemade soup and eat loaves of warm bread. Yum.
My first soup of the season was inspired by my grandmother-in-law, who added baby marrow to her usual potato and leek soup, and it’s darn-right delicious. So, here goes…
- 2 bunches of leeks
- 1 packet of baby marrow
- 6 medium sized potatoes
- 2 vegetable stock cubes
- Sour cream
- Pepper to taste
- Chili flakes (optional)
- Olive oil to serve – I use basil-infused olive oil from Willow Creek.
1. Cut up your leeks and baby marrow and wash them in a colander to rid them of any dirt. You do not want sand in your soup, so wash them well as leeks tend to come with a lot of sand.
2. Peel your potatoes and cut them up in to small chunks, add them to the colander and rinse with your leeks and baby marrow.
3. Add your stock cubes to a jug and fill it with water. Stir well until the stock cubes are completely dissolved.
4. Add your veggies to a large pot and pour in the stock. Top up your pot with hot water if the stock does not cover your veggies.
5. Boil until your veggies are soft and there is only a small amount of liquid left in the pot. Mine boiled for roughly 1 hour.
6. Let your veggies and stock cool. Then, add a spoon or two of sour cream and using your stick blender, blend your veggies until smooth. If you would like a little bite to it, add some crushed chili flakes – trust me, it makes a huge difference!
What is your favorite type of soup to make and indulge in during winter? Let me know in the comments below.