I love a good Winter soup!
Creamy Leek and Potato Soup
This creamy, chunky twist on a classic winter soup adds flavour, texture and nutrients making it even more satisfying and healthy
Makes approximately 4 servings
4 medium potatoes, peeled and cut into large chunks (you can leave the skins on if you prefer)
1 leek, chopped
2 large sticks of celery, chopped
100 g of yellow split peas
1tbsp of olive oil
1 tsp of sweet white miso paste
Water to cover
Put the chopped leeks, potatoes and celery into a large pan
Add the dry yellow split peas, olive oil
Add enough water to cover generously as the split peas will swell as they cook, you may need to add more
Bring the soup to the boil and then turn down to simmer
Put the lid on and leave to cook for at least an hour
Take off the heat and add in the miso and stir until it is mixed in
Using a hand held blender blend the soup avoiding the chunks of potato by keeping the blender low to the base of the pan. This creates a creamy base but also gives the soup a satisfying chunkiness
Why is this so good for you?
Leeks ~ these contain pre-biotics which help to feed the good bacteria in the bowel that are essential for immunity and mental health
Yellow split peas ~ high in protein, they help keep us feeling full for longer, help the body regenerate. High in B vitamins, good for stress and anxiety
Olive oil ~ this is mono unsaturated oil which is packed with good fats especially as it is fairly unprocessed. By adding the oil in the pot rather than frying the leeks you maintaining the integrity and goodness of the fats and also avoiding any toxicity from over heating the oils
Miso ~ miso paste is naturally fermented so it is uber rich in those probiotic healthy bacteria that is one of the foundations of good health. By adding this in at the end of cooking we avoid destroying some of the goodness.