Recipe: Luscious Leek & Potato Soup

My own recipe, this simple soup has no added fat (someone is trying to lose a few pounds so she can fit back into her skinny jeans!) and is suitable for vegans, as it has no added dairy.

Luscious Leek & Potato Soup

Makes 3-4 servings

5-6 medium potatoes
1 large leek
1 shallot or small onion
1 tbsp Marigold Vegan and Yeast-free stock powder
freshly ground black pepper
freshly ground nutmeg

Peel and chop the potatoes into two or three pieces. Place in a large saucepan and just cover them with cold water. Cover and bring to the boil. Simmer until the potatoes are starting to soften, and then add the leek, well rinsed and chopped and the stock powder. Stir, re-cover and simmer until potatoes are cooked. Leave to cool for a few minutes.

Remove the vegetables and about two ladles of the cooking liquid to a liquidiser. Blend until smooth and return to the saucepan and remaining cooking liquid. Stir well and heat gently. Add pepper and nutmeg to taste.

Serve with sourdough drop scones (recipe to follow soon!).

How to use up leftover salmon

I had a nearly successful attempt at using up a piece of cooked salmon this evening. I used Barbara Cousin's white sauce from her Potato and Leek Pie recipe (brown rice flour, goats milk, mustard powder, bay leaf, nutmeg, lemon zest), into which I added the flaked salmon, broccoli florets, wholewheat spaghetti and grated some hard goats cheese over the top. Not bad, but got a bit sick of the spaghetti after a few mouthfuls (not feeling on top form at the moment).

Incidentally I made Leek and Potato Pie (p. 157) the other day. Very good. The best sort of comfort food; creamy sauce and mashed potato. Yum!