Time to prepare: 20 mins
Time to cook: 55 mins
Dietary requirements: Dairy-free, Egg-free, Gluten-free, Halal, Kosher, Vegan, Wheat-free
Ingredients
1 medium onion
2 large or 3 small leeks
2 medium potatoes
Knob of margarine
1 tbsp vegetable oil
120g/4oz spinach, well rinsed (tear up leaves if large)
Instructions
Peel and chop onion. Top and tail leeks – you can use the green part – and wash them to get rid of any soil. Chop into 1cm (approx ½ inch) rings. Peel the potatoes and chop into small chunks.
Melt the margarine and oil in a saucepan and sauté leeks and onions very gently for a few minutes, until they are soft but not brown. Add potatoes and sauté for a few minutes more.
Cover vegetables with cold water and bring to the boil, then simmer gently for about 45 minutes. Add more water if needed.
Add spinach and continue cooking for 5 minutes more.
Leave to cool a little then liquidise soup until completely smooth. Return to rinsed pan, adding more water until you reach your desired consistency. Add salt and pepper to taste. Reheat soup but don’t let it boil as this may spoil the flavour.
