Leek and Potato Soup
- Perthshire Scotland
serves 4 easy to make and easy to change
- 2 carrots
- 2 medium potatoes
- 2 medium leeks
- 1 large onion
- 2-3 ounces lentils (depending on how thick you like your soup)
- salt and pepper to taste or marigold veggie stock
- A little oil to fry off the vegetables
- some fresh corriander or parsley to garnish
Dice all of the vegetables into smallish pieces.
Put into a 4 pint saucepan and fry gently in a little oil for 3
or 4 minutes.
Add 3 pints of water and then stir in the lentils. Bring to the
boil and then turn the heat down low and let simmer for 30 - 40
When the lentils are cooked and the vegetables are a bit mushy
add either the vegie stock or the salt and pepper to taste.
Serve garnished with chopped parsley or corriander.
For a smoother finish you can give the soup a quick whizz with
This is quick and easy and uses up the wizened vegetables at the
bottom of the fridge.