Leek, kale & potato soup topped with shoestring fries

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

    • Nutrition: per serving (6)

  • kcal159
  • fat7g
  • saturates3g
  • carbs17g
  • sugars3g
  • fibre4g
  • protein4g
  • salt0.3g
  • Ingredients
  • Method

    • Ingredients

  • 4 large potatoes (around 500g), 3 peeled and cubed, 1 left whole with skin on
  • 1 tbsp cold pressed rapeseed oil
  • 15g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 5 leeks (around 500g), washed and sliced into half moons
  • 2 garlic cloves, sliced
  • 1½ l vegetable stock (we used Bouillon)
  • 200g kale

    Kale

    kay-el

    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 2 tbsp half-fat crème fraîche

    • Method

    1. Heat oven to 220C/200C fan/ gas 7 and line a baking tray with parchment. Cut the whole potato into matchsticks using a julienne peeler, or shave thin slices using a vegetable peeler, then cut into matchsticks. Pat dry using kitchen paper, then toss with the oil and some seasoning. Spread out on the tray and roast for 15-18 mins. 

    2. Melt the butter in a large saucepan. Add the leeks, chopped potatoes and a pinch of salt, then cook gently for 10 mins until the leeks have softened. Stir in the garlic and cook for 1 min more, then pour in the stock. Simmer for 10-12 mins until the potatoes are soft, then add the kale and cook for 2-3 mins to wilt.

    3. Stir in the crème fraîche, then blitz with a hand blender and season to taste. Divide the soup between bowls and top with the shoestring fries.

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