Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons extra virgin olive oil
  • 1 brown onion
  • 3 cloves garlic
  • 1 stick celery
  • 1 carrot
  • 2 leeks
  • 1 handful kale
  • 5 baby potatoes (skin on)
  • 20 ounces water
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instruction

  • Saute your finely diced onion, garlic, celery, carrot and bay leaf in olive oil with the salt for about 10 minutes on medium. It sounds like a while, but it makes such a difference as the caramelization of these ingredients ads wonderful sweetness to the soup.
  • Add in your chopped potatoes and water, and bring to the boil. With the lid on, let it simmer for 7 minutes.
  • Next, add the leaks and simmer for a further 7 minutes. It might not look like you have enough liquid at this point, but don't be alarmed if everything looks all stewy, you can always add more water later.
  • Remove the lid and throw in a handful of kale and the peas. Stir through for just a minute to warm the ingredients through. You barely want to cook the peas, the slightly undercooked peas not only give it a wonderful freshness, but a beautiful green color.
  • Fish out the bay leaf and using your wand, blitz everything together(or allow it to cool slightly if using a blender to avoid an explosion!).
  • Adjust the seasoning, and add a touch of water if it's too thick.
  • Enjoy with crusty buttered bread. Yum!