Leek, Apple & Potato Soup with Spinach and Basil Pesto by Trish Deseine

Leek, Apple & Potato Soup with Spinach and Basil Pesto by Trish Deseine

"Warming, hearty and healthy, top with a little Velvet Cloud yoghurt under the pesto for even more smoothness."

Ingredients

  • 2 leeks, washed and chopped
  • 3 apples, cored and chopped
  • 2 medium potatoes, peeled and chopped
  • 1 small onion or shallot, peeled and finely diced Knob of butter
  • 1 bayleaf
  • 1 litre water or Carol’s Vegetable or Chicken Stock
  • Pure Food Company Spinach & Basil Pesto
  • Velvet Cloud Irish Sheep’s Milk Yogurt Natural

    Method

    1. Heat the butter in a large pan.

    2. Sweat the leeks, onion or shallot for a few minutes until soft, without colouring them. 

    3. Add the potatoes, the bayleaf, stir through then pour in the water or vegetable or chicken stock. Bring to a simmer, cover, and leave to cook for 15 minutes or so.

    4. Add the apples and cook for a further 5 minutes until everything is soft.

    5. Blitz to smooth, season and serve with the pesto and/or some yoghurt to garnish.

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