You know the day after the huge Christmas dinner you had with family and friends, when you open the fridge and survey the leftovers and wonder as it’s past breakfast and not quite lunch what on earth you can rustle up to feed the hungry hoards who never want to look at turkey or chocolate again? Well why not give this a whirl
½ a leek sliced (you could use leftover brussel sprouts )
6-8 rashers of smoked bacon cut into cubes (use scissors, so much easier)
Handful of sliced almonds
10-12 left over roast potatoes or boil some to par boil stage as you would prepping hem for roasting and squish them slightly with the potato masher
In a large skillet or frying pan heat about a tablespoon of veg oil, you don’t need much as bacon is quite fatty.
Toss in the bacon and leeks, and keep things moving around the pan, as the bacon starts to cook add the potatoes. Now these will stick to the pan, but this adds to the flavour as long as you keep them moving and do not let them burn.
Everything should be cooked in about 15 mins, but check the centre of spuds hot before serving, just before removing from pan add the sliced almonds
I like mine with brown sauce but you could always jazz it up with a splash of Tabasco or sweet chilli sauce.
So if you ask my husband what soup he loves the most with no hesitation he says “Leek and Potato”. He associates it with family get togethers and particularly Christmas and I have found it is a sure fire way to ensure a smile from him after he has had a long day at work. Plus there is always some left over for lunch the next day.
Leek and Potato Soup
2 -3 medium leeks
3-4 medium potatotes
1 ½ pint veg stock or chicken stock
2-3 oz non-dairy marg
Chop all the veg. Make the onions small like for a pasta sauce, cube the potatoes and slice the leeks finely.
Melt non-dairy marg in a saucepan and sauté the veg until you get that gorgeous leeky/oniony aroma. Whilst the veg is sauting add freshly ground black pepper and some salt. I use a salt with seaweed and herbs for a bit of variety. Keep stirring and tossing the veg so it does not stick to the bottom of the pan.
Add stock, and stir thoroughly, leave to simmer. When the potatoes feel soft, like they would feel for mash, you can either use a potato masher and thicken or blend in the food processor.
1 small butternut Squash or the top half of a medium sized butternut squash
1 Medium white onion
2 Celery sticks
1 medium sized potato peeled
½ a green chilli
1 tsp sweet paprika powder
3 cloves of garlic
1 Sprig of rosemary
Large pinch of cumin seeds
1 ¾ pint veg stock
In your pestle and mortar put garlic, cumin seeds, rosemary leaves, sweet paprika, ½ green chilli and grind to a paste.
Then cut all veg into small cubed pieces, imagine how tiny the veg is in tinned soup and aim for that
Heat olive oil in pan, add the paste until it starts to scent the room, add the veg and cook for a couple of minutes until coated in the oil and paste.
Add the stock, you can use chicken if you prefer. Now I tend not to add salt as stock cubes can be quite salty but adjust it to your taste and add some freshly ground black pepper, leave to simmer for a minimum of 45 minutes or until the veggies starts to soften.
At this into you can either whizz it in the blender or eat it as a broth with veg or do as I do and use a potato masher to mash some of the veg so you have a slightly thicker broth, the choice is yours.