We're on a pretty tight budget and I find vege soups are an easy and cheap option. They're especially filling when accompanied with home-made bread, and are perfect in this freezing cold weather we've got going on at the moment. The addition of lemon zest really brings this dish together, so don't skip it.
- 1 leek, sliced finely (I will include a tiny bit of the green if it's tender.)
- 3 medium-sized potatoes
- 4 cloves garlic, chopped or crushed
- 1 tsp grated fresh ginger
- 1 tsp chicken stock powder
- 1 onion, finely chopped
- 1 tsp grated lemon zest
- salt and pepper, to taste
- Boil the potatoes 'til cooked. Purée them with a mixer, immersion blender or just mash them. Use some of the cooking water to help blend it, until it is a thick soupy consistency.
- Fry the garlic, ginger, onion and leeks in butter until the leek is soft.
- Put the mushy potato and leeks into a big pot.
- Add salt and pepper, lemon zest, chicken stock, and add as much water as you need to make it a thinner soup consistency (probably about one cup, but this will vary).
- Cover and simmer for about 20 minutes until the soup becomes thick and creamy.