Jamie Oliver's 'incredible' winter soup takes just 35 minutes to make
Perfect for the colder months, this classic leek and potato soup is satisfying and nutritious and costs just pennies per bowl
As the mercury plummets, the comfort of a steaming bowl of homemade soup becomes an irresistible culinary hug, ideal for warming the cockles of your heart on biting days and throughout the nippy evenings.
Celebrity chef Jamie Oliver offers his take on the timeless potato and leek soup, serving up a recipe that is not only scrumptious but also won't break the bank.
His version of this family favourite provides a hearty and budget-friendly delight, perfect for frosty times.
The celebrity chef assured fans of both taste and nutrition, saying "This super-simple classic leek and potato soup is satisfying and nutritious, too."
Using simple ingredients such as potato, leek, onion, and garlic, it's an economical feast, coming in at as little as just 50p per serving.
Using fresh, basic items along with kitchen cupboard essentials, this saporous broth is a feast for the senses.
Packed to the brim with nutrients, boasting 3.6 grams of protein and containing just 138 calories per plateful, Jamie's soul-warming recipe is enough to satisfy at least six hungry mouths and can grace your table within 35 minutes, reports the Mirror.
Ingredients
- Two sticks of celery
- Two medium onions
- Two cloves of garlic
- 400g leeks
- 400g potatoes
- olive oil
- Two organic chicken or vegetable stock cubes
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Method
- Trim, peel and roughly slice the celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
- Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
- Heat two tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.
- Meanwhile, peel the potatoes and cut them into 1cm cubes.
- Put the stock cubes into a jug or pan, pour in 1.8 litres of boiling water and stir to dissolve, then pour into the veg pan.
- Add the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat.
- Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer.
