Broccoli stem falafel bowl
Reduce food waste and make the falafel in this dish using an ingredient that’s often discarded – broccoli stalks, which are blitzed into the chickpea base
Potato, leek & chorizo soup
Serves 4 - 6
Easy
Prep:
Cook:
Make this hearty soup on cold winter days. One of those holy grail recipes, it’s both deeply flavourful and easy to make with a few seasonal ingredients
Skip to ingredients
- 850g potatoes(such as Maris Piper or any floury variety), cut into 2cm chunks
- 1.6 litre chicken stock(see tip below)
- 3 large leekssliced into thick rounds
- 225g cooking chorizoskin removed, thickly sliced (or use smoked lardons)
- 40g finely chopped parsley
- sourdoughor other crusty bread, to serve
Nutrition: Per serving (6)
- kcal307
- fat13g
- saturates5g
- carbs25g
- sugars3g
- fibre6ghigh
- protein19g
- salt2.9g
Method
step 1
Tip the potatoes into a large pan with the stock and a large pinch of salt. Bring to a simmer and cook for 10 mins.
step 2
Meanwhile, put the leeks in a bowl and rinse to remove any grit. Add the leeks and chorizo to the pan, season and simmer for another 15-20 mins until the leeks and potatoes are cooked through.
step 3
When ready, the potatoes and leeks should be almost falling apart and very tender when pierced with a knife, and the stock should be shimmering with the fat from the chorizo. Season to taste, then remove from the heat and stir through the parsley. Leave to rest for 5 mins, then ladle into deep bowls, grind over a little black pepper, if you like, and serve with thick slices of sourdough.
