Organic Food Delivery

 

Leek, Potato and Spring Green Soup with Wild Garlic

In a large saucepan heat a splash of oil or a knob of butter and gently cook the finely sliced leek. Add the large potatoes which have been scrubbed (but not peeled) and then chopped into 1cm cubes. Stir for a couple of minutes. Add the bay leaf, a few sprigs of thyme and 1 litre of vegetable stock and bring to the boil. Reduce the heat and simmer for 20 minutes. Remove the stalks from the Spring Greens and a handful of wild garlic and finely slice the leaves. Add the shredded greens and garlic to the soup and stir well, simmering for another 5 minutes until they cook down. Remove the bay leaf and thyme stalks. Taste and season with some grated nutmeg, salt and pepper and maybe a squeeze of lemon

Ingredients

  • 1 leek
  • 2 large potatoes
  • 1 bay leaf
  • A few springs of thyme
  • 1 litre of vegetable stock
  • 150g of spring greens
  • A handful of wild garlic
  • Grated nutmeg
  • A squeeze of lemon
  • Salt and pepper
organic dinner illustration

Do we deliver to you?

We deliver to Bristol, Bath, Chew Valley, Weston-Super-Mare, Frome and plenty of places in-between!

Nature-friendly farming

Nature-friendly farming

Healthy food

Healthy food

Local first

Local first

Ethical trading

Ethical trading

Waste not

Waste not

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Community hearted