I’ve been really conscious of food waste ever since I attended the Airfield food series. a few weeks ago.
The one thing that has stuck with me from the day is that if food waste was a country it would be the 3 global greenhouse gas emitter after the USA and China.
It’s a huge problem, and I’m really trying to do my bit by basically being mindful of what I’ve already got in the kitchen and what needs to be used up.
Soup is a great way of using up any unloved veggies, it’s really just finding the right quaintly of different veg to get that perfect savoury taste, and not let one overpower the other (I have a classic veggie soup recipe here)
leek and potato soup is one of the cheapest you can make and with the right ratio of leek to potato it turns out so creamy and smooth.
By adding a little low-fat cream cheese you get that intense creamy flavour without adding the extra fat you get with butter and cream. Making this an overall healthyer choice.
a little fry light/ olive oil
2 garlic cloves
6 large Maris Piper potatoes
hot chicken stock (just enough to cover the potatoes )
2 tablespoons of cream cheese
garnish with fresh chives and a little grated cheddar
Method Serves 4
(you will need a saucepan with a lid)
Peel and quarter onion and potato and slice leak
In a little oil or frylight soften onion and leak over a medium heat in a saucepan
Add potato and season with salt and pepper
completely Cover the whole lot with hot stock liquid (I use chicken but veggie would be good too)
put your lid on and simmer for 35 minutes until potatoes are cooked
blend until smooth
add 2 tablespoons full of low-fat cream cheese
Top with chopped fresh chives and a little-grated cheddar is nice but optional