• 2 carrots • 2 sticks of celery
• 2 medium onions
• 400g leeks
• 2 cloves of garlic 400g
• potatoes olive oil
• 2 chicken or vegetable stock cubes, preferably organic
• sea salt and freshly ground black pepper
To make your soup
. Peel and roughly slice the carrots
• Slice the celery
• Peel and roughly chop the onions
• Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices
• Peel and slice the garlic
• Place a large pan on a high heat and add 2 tablespoons of olive oil
• Add all your chopped and sliced ingredients and mix together with a wooden spoon
• Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden
• Peel the potatoes and cut them into 1cm dice
• Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle
• Stir until the stock cubes are dissolved, then add to the vegetables
• Add your potatoes
• Give the soup a good stir and bring to the boil
• Reduce the heat and simmer for 10 minutes with the lid on
To serve your soup
. Remove the pan from the heat
• Season with salt and pepper
• Serve like this or pulse until smooth using a hand blender or
liquidizer
• Divide between your serving bowls
