Leek, Potato and Nutmeg Soup

Serves: 6

Prep: 10 mins

Cook: 30 mins

VG option

METHOD:

Heat the oven to 200C/180C Fan/Gas 5

Roughly dice 4 of the shallots and gently fry in the olive oil with the leeks in a large saucepan for 4-5 mins until soft. 

Add the potatoes and cook for a further 5 minutes stirring regularly to prevent sticking - if necessary add a small amount of water.

Add the vegetable stock and simmer for 15-20 minutes stirring occasionally. Once the potato is just soft take off the heat and allow to cool a little before adding seasoning and nutmeg then blending until smooth. Then stir or blend in the creme fraiche or coconut yoghurt.

Meanwhile, prepare your toppings - slice the 2 remaining shallots into fine, matchstick slices, toss in a small amount of olive oil and roast in the oven for 10 minutes approx until crispy, adding the sunflower seeds towards the end to lightly toast them.  

When ready to eat, warm up the soup if needed, sprinkle over the onion and seed topping and serve with your favourite bread or wrap.

INGREDIENTS:

• 2-3 medium leeks, roughly diced

• 5-6 medium potatoes, peeled and diced 2cm 

• 6 banana shallots

  2 cloves garlic, crushed

• 1 veg stock cube or 1 tbs of veg Bouillon powder dissolved in 2 litres boiling water

• 3/4 tsp ground nutmeg 

• 2 heaped tbs creme fraiche or coconut yoghurt

• handful sunflower seeds

• 2 tbs olive oil

TIPS: Can be kept in fridge for 3 days and also freezes well. Lightly roasted crushed walnuts or almonds also work well as a topping.