Leek & Potato Soup

📝 Ingredients

• 3 tablespoons olive oil
• 300 g leeks
• One clove garlic (crushed)
• 30 g celery (chopped)
• 3 anchovy fillets
• 250 g potatoes (peeled and diced)
• 350 g courgettes sliced
• 2 tablespoons miso paste
• 1 tablespoon hot English mustard powder
• 2 L vegetable stock
• 45 g crème fraîche
• 250 ml cream (or almond milk)
• 1 tin butter beans
• 1 tablespoon white wine vinegar
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1Place frying pan on a medium high heat add olive oil. When oil is hot add leeks and stir for three minutes until translucent.
2. 2Add the celery, garlic clove and anchovies cook for three minutes
3. 3Potatoes and courgettes and cook for a further three minutes
4. 4Stir in the miso paste and hot English mustard and add the vegetable stock, (see notes). Cook for 20 minutes until potato cubes are soft
5. 5Blend the soup with a high-speed stick blender the crème fraîche, cream, butter beans, and white wine vinegar and blend again add stock or water if the consistency of the soup is too thick
6. 6Serve with sourdough toast, garnish with smoked paprika or any other spice of your choice