Farmhouse vegetable soup for cold winter evenings

Fantastic soup that fills you right up and

Ingredients

• 4 Leeks
• 3 Potatoes
• 4 Carrots
• 1 Onion
• Chicken stock cubes
• Olive oil
• You can use more or less leeks, potatoes, carrots etc depending on how many people you are feeding. I work on the basis of a large potato per person, a leek and a half each and two carrots each.

Instructions

STEP 1:

1. Finely chop the onions and cook on a low heat with some olive oil or butter.

STEP 2:

STEP 3:

2. Boil the potatoes, steam the carrots and leeks (if you don’t have a steamer then a colander in a large saucepan with a lid on the top works just as well…. make sure you check it hasn’t boiled dry, I have burnt many… many…many saucepans this way)

STEP 4:

STEP 5:

3. When the onions are brown and soft add the leeks and cook for a few mins adding some black pepper.

STEP 6:

STEP 7:

4. Add a pint and a half of chicken stock.

STEP 8:

STEP 9:

5. Dice the potato and chuck it into the saucepan with the carrots

STEP 10:

STEP 11:

6. Cover and simmer on a low heat for as long as you like, topping up with water if it starts to reduce.

STEP 12:

STEP 13:

7. Eat with crusty wholemeal bread and snuggle up on the sofa…