"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.