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. 1

   Place frying pan on a medium high heat add olive oil. When oil is hot add leeks and stir for three minutes until translucent.

2. 2

   Add the celery, garlic clove and anchovies cook for three minutes

3. 3

   Potatoes and courgettes and cook for a further three minutes

4. 4

   Stir 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. 5

   Blend 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. 6

   Serve with sourdough toast, garnish with smoked paprika or any other spice of your choice