Step Up programme members were practising their knife skills and learning how soups are a great way to get your five a day, at Carrickfergus Cookery School, last week, with this tasty leek and potato soup, suitable for all the family.
Arlene showed them how simple it is to make tasty soup from scratch. So easy even soup-making novices can have a go!
This recipe is perfect for chilly autumn days either as a main meal with some chunky bread, or as a wholesome starter.
It is sure to go down a treat with all ages and makes good use of fresh vegetables that are readily available.
Leek and potato soup
2 sticks celery
2 medium onions
2 cloves garlic
olive or vegetable oil
2 chicken or vegetable stock cubes
Salt and freshly ground black pepper
1. Peel and roughly slice the carrots and onions.
Slice the celery and cut the ends of the leeks, quarter them lengthways, wash and cut into 1 cm slices. Peel and slice the garlic.
2. Place a large pan on a high heat and add 2 tbsp oil. Add all your chopped and sliced vegetables and mix with a wooden spoon.
Cook for around 10 minutes with the lid askew, until the carrots have softened and the onion and leeks are lightly golden.
3. Meanwhile peel and cut the potatoes into 1 c.m dice. Put the stock cubes into a jug and pour in 1.8 litres boiling water and stir until dissolved, then add to the vegetables. Give the soup a good stir and bring to the boil.
Reduce heat and simmer until vegetables are tender.
4. Remove the pan from the heat, season the soup with salt and pepper and serve like this or blend until smooth.