Recipe Instructions:
Ingredients
400 g leeks
olive oil
400 g potatoes
1.5 litres organic veg , or chicken stock
320 g kale
½ a bunch of fresh mint , (15g)
½ a bunch of fresh flat-leaf parsley , (15g)
40 g Parmesan cheese
25 g whole almonds
1 tablespoon white wine vinegar
extra virgin olive oil
4 small slices of wholemeal bread , (35g each)
Method
Trim and wash 400g of leeks, then slice and place in a large casserole pan on a medium heat with 1 tablespoon of olive oil.
Sweat for 10 minutes, stirring regularly, while you wash and finely slice 400g of potatoes (leaving the skin on for extra nutritional benefit), then stir into the pan.
Pour in 1.5 litres of vegetable or chicken stock and boil hard for 15 minutes. Pick through 320g of kale, discarding any tough stalks, and add to the pan for the last 5 minutes, pushing it down and covering with a lid.
Meanwhile, pick the leaves from ½ a bunch of fresh mint, then finely chop on a large board with the top leafy half of ½ a bunch of fresh flat-leaf parsley. Finely grate over 40g of Parmesan, add 25g of whole almonds, 1 tablespoon each of white wine vinegar and extra virgin olive oil, then finely chop and mix together. Toast 4 slices of wholemeal bread, then divide up the herby mixture on top.
In batches, carefully pour the contents of the pan into a blender. Put the lid on securely, cover with a tea towel and, holding it in place, blitz until super- smooth.
Taste the soup and season to perfection. Divide between your bowls, and serve with those lovely loaded toasts on the side.
