A hearty and comforting dish that is perfect for a cold winter day. The potatoes add a creamy texture and a comforting starchy flavor, while the leeks and kale provide a nice balance of subtle sweetness and earthiness. It is a perfect balance of flavours and a great way to use up in-season vegetables.
Ingredients
Makes 5
Water 1.5 L
Potatoes 500g approx 3 potatoes
Leeks 4
Kale 200g
Brown Onion 1 large
Single Cream 100ml
Garlic 4 cloves
Vegetable Stock 1 cube
Olive Oil 1 tsp
Rosemary 1 tbsp
Salt 1 pinch
Allergens: Milk, Wheat, Sulphites
Method
First, prepare the vegetables and place them in a large saucepan as you prepare them. Peel and chop the onion. Wash the potatoes and finely slice them. Peel the first layer off the leeks, wash them and then chop them into fingernail thick slices. Roughly chop the garlic. Add a tbsp of chopped fresh thyme.
Next to the saucepan, add a tsp of olive oil and bring it to medium heat. Cook for 5 minutes, mixing regularly. At this point, add the kale (roughly chopped with stalks removed). Cook the kale until wilted.
Now add the stock, bringing it to a simmer. Leave this to sit for 20 minutes.
Using a handheld blender or a large blender/food processor, blend until very smooth. Next, add the cream and mix well
Add a pinch of salt if desired.
Nutritional Information
Per Serving
KCAL: 169.9 | PRO: 5.7g | CARB: 22.8g | FAT: 6.3g | FIBRE: 2.3g