SUPER LEEK & POTATO SOUP HERB, PARMESAN & ALMOND TOASTS

I’ve taken family favourite leek and potato soup to the next level here by adding lots of lovely leafy kale, which – along with leeks – gives us vitamin B6, helping us stay awake and alert

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Trim and wash the 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 the potatoes (leaving the skin on for extra nutritional benefit), then stir into the pan. Pour in the stock and boil hard for 15 minutes. Pick through the kale, discarding any tough stalks, and add to the pan for the last 5 minutes, pushing it down and covering with a lid.

Step 2

Meanwhile, pick the mint leaves, then finely chop on a large board with the top leafy half of the parsley. Finely grate over the Parmesan, add the almonds, vinegar and 1 tablespoon of extra virgin olive oil, then finely chop and mix together. Toast the bread, then divide up the herby mixture on top.

Step 3

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.