Leek, kale & potato soup topped with shoestring fries
Ingredients
- Step 1 4 large potatoes (around 500g), 3 peeled and cubed, 1 left whole with skin on
- Step 2 1 tbsp cold pressed rapeseed oil
- Step 3 15g butter
- Step 4 5 leeks (around 500g), washed and sliced into half moons
- Step 5 2 garlic cloves , sliced
- Step 6 1 ½l vegetable stock (we used Bouillon)
- Step 7 200g kale
- Step 8 2 tbsp half-fat crème fraîche
Calories: 159
Carbohydrate: 17 g
Protein: 4 g
Fat: 7 g
Cook time: 45 minutes
Prep time: 15 minutes
Total time: 60 minutes
Servings: 6
TAGS
Lunch
Supper
1 of 5-a-day
Budget
Freezable
Healthy
Leek
Low calorie
Low fat
Sophie Godwin
Soup
Vegetarian
Directions
- Step 1 Heat oven to 220C/200C fan/ gas 7 and line a baking tray with parchment. Cut the whole potato into matchsticks using a julienne peeler, or shave thin slices using a vegetable peeler, then cut into matchsticks. Pat dry using kitchen paper, then toss with the oil and some seasoning. Spread out on the tray and roast for 15-18 mins.
- Step 2 Melt the butter in a large saucepan. Add the leeks, chopped potatoes and a pinch of salt, then cook gently for 10 mins until the leeks have softened. Stir in the garlic and cook for 1 min more, then pour in the stock. Simmer for 10-12 mins until the potatoes are soft, then add the kale and cook for 2-3 mins to wilt.
- Step 3 Stir in the crème fraîche, then blitz with a hand blender and season to taste. Divide the soup between bowls and top with the shoestring fries.