You can tell it is January as everyone is writing posts about soup or muesli. We’ve all over-indulged during the festive period and today, as the decorations come down, it is time to face the music. It’s all change for me in many ways as my little boy goes back to school on Monday and my daughter goes to nursery for the very first time, swapping her usual nap time for toddler-filled playtime. I have resolved not to use the time to write, but instead, to hit the gym and enjoy the precious couple of hours I will have to myself. We’ll see how that goes…
I can’t tell you how much my little boy loves leek soup. He askes for it all the time. This is the simplest of soups to make, just three ingredients and a stock cube, yet it brings such comfort. You might even have these ingredients growing in your veg patch or on your allotment – another of my resolutions! This year, he was a Wise Man in his school Nativity play and given that today is the feast of The Three Kings, I promised I would make ‘golden soup’ for us to eat. The feedback today was: “Mummy, this leek soup is so yummy, I would like to fill up the bath with it and have a rest in it tonight!” So, in case there are any Wise Men passing by your house tonight, needing a bath or just a bowl of soup, here’s our recipe for Golden Leek Soup.
- 1 tablespoon Olive Oil
- 3 Leeks
- 1 large Potato
- 3 Carrots
- 1 l Chicken or veg stock
- Fry the chopped leeks in a tablespoon olive oil until just soft. Add the chopped potato, grated carrots and the chicken or vegetable stock (make sure all the vegetables are covered with liquid)
- Gently boil for around ten minutes, or until the potatoes are soft.
Bye bye festive plates and bowls for another year!
In the meantime, I’m also linking this up to Helen’s Frugal Food Fridays!