I love the food of summer, maybe because of my childhood spent in the subtropics. I’d found it a challenge to adjust our family’s diet to warm comforting foods when we moved to southern latitudes, yet slowly I embraced soups and roasted vegetables, porridge and stews and became enamoured with international foods like tagines, gnocchi, korma and risotto. Some days I continue to experiment, other days I reach for the tried and comfortable routine recipes like my children’s favourite leek and potato soup.

Many leek and potato soups use the white part of the leek. My soup doesn’t. It includes tender green leaves because they’re high in Vitamin C. When our children were very young, I couldn’t bear wasting the green leaves in prep. Why throw green leaves rich in flavonoids and folate into the waste bin? so I forsook the trend and made lovely green leek soup.

Health benefits:

·       Leeks contain many unique flavonoid antioxidants, minerals, and vitamins that have proven health benefits. Leeks are moderately low in calories. 100 g fresh stalks carry 61 calories.

·       Their elongated stems provide good amounts of soluble and insoluble fibre.

LEEK & POTATO SOUP

PB, V, DF

2 leeks

4 desiree potatoes, chunks

6 cups (1.5 L) vegetable stock

Wash leeks thoroughly. Remove the toughest green leaves, and slice the green and white stalks and add to a heated saucepan with a little water on medium heat for 8-10 minutes until the leeks soften. Add the potato chunks and vegetable stock. Place the lid on the saucepan and bring to the boil, reduce heat to simmer and cook for about 20 minutes until the potatoes are tender. Turn off the burner. Using a stick blender, blend the vegetables until smooth and creamy. Add a little stock for desired consistency. Serve with plant-based sour cream and crusty bread.