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 them in a casserole pan on a medium heat with a tablespoon of olive oil.
Sweat the leeks for 10 minutes and stir them regularly so they don’t stick to the pan.
Wash and finely slice 400g of potatoes. You can leave the skin on.
Add the potatoes to the pan and stir.
Pour 1.5 litres of vegetable or chicken stock to the pan and boil for 15 minutes.
Add 320g of kale and add to the pan for the last 5 minutes. Put a lid on the cover.
Pick the leaves from ½ a bunch of fresh mint and then finely chop them as well as the half of ½ a bunch of fresh flat-leaf parsley.
Grate 40g of Parmesan, add 25g of whole almonds, 1 tablespoon each of white wine vinegar and extra virgin olive oil and mix together.
Next, toast 4 slices of bread and then add the herby mixture on top dividing it up.
Pour over the contents of the pan into a blender in sections. Blitz the content until smooth.
Add seasoning to the soup and taste until it meets your needs.
Serve with the toasted bread.
