Potato, Leek & Baby Courgette Soup

Potato-and-Leek-Soup-2_for_web

Oh baby it’s cold outside! And this soup is perfect to warm you up as the temperature drops. Lately I’ve been loving really simple soups and one of my favourite classic recipes is the Potato and Leek. I happened to have some baby courgettes from a trip to the farmers market. They were just beautiful and were the last of the season! I had to include them in this soup as they were just screaming to be used. Normal Potato and Leek soups often use cream but I quite often substitute it for yoghurt. I always have a tub of Greek yoghurt or natural yoghurt in the fridge for times like these. I think it’s a great healthy option instead of cream, which is often unnecessary.

I also have to apologize for the lack of blog posts of late. Over the last couple of weeks I’ve been busy photographing for another job, which I look forward to show you all soon. ALSO, season two of Deja-View is just about to kick off! After last years success, the cinema (and the John Candy Bar) is back, bigger than ever!

“COLD NIGHTS. CANDY BAR. CLASSIC VHS IN HIGH DEF. SEQUELS. SECRET SCREENINGS. NOW SHOWING.”

Pop over to the website to check out the full listings of screenings. My personal favs are Terminator 2 (classic!), Gremlins 2, Man with Two Brains (Steve Martin is a genius), Stargate (still great!), Waynes World (of course) and a special Christopher Walking Appreciation Night. I’ve watched about 60% of the the movies to help out as ‘research’ and can guarantee they all stand the test of time. So have a look at the line up and book tickets now to avoid disappointment.

x e.

A delicious, nutritious soup to warm you up on these cold nights.

Potato, Leek & Baby Courgette Soup

1 tablespoon olive oil
20g butter

2 leeks, pale section only, halved and thinly sliced
2 baby courgettes, coarsely chopped

2 garlic cloves, crushed
1kg desiree potatoes, peeled, coarsely chopped

1 liter chicken stock
1/2 tsp ground cumin
750ml water

250ml Greek yoghurt + more to serve

Fresh chives, finely chopped, to serve
1.  Add oil and butter in a large pot in medium heat and add leek and garlic. Stir to coat, reduce heat slightly and cook for 15-20 minutes, stirring occasionally. Add courgettes to the pan in the last 5 minutes whilst cooking the leeks and continue to stir occasionally.

2.  
Add the potato, stock, water and cumin to the pan. Turn heat up to medium-high heat, cover and bring to a simmer. After 5-10 minutes, reduce heat to medium and cook, for 25-30 minutes. After this time, test potatoes to ensure they’re tender and set aside for 10 minutes to cool.

3.  Add yoghurt to soup and stir through. Use a stick blender to carefully blend soup until smooth. Be careful – it’s still hot!

4.  Season with salt and pepper. Ladle among serving bowls, add a dollop of yoghurt, sprinkle with chives and serve immediately.

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