I quite often make soups from whatever I have in the kitchen, in fact I like the challenge of creating something delicious from found ingredients. Blitzed soups are the easiest, quickest way to make yourself a tasty dinner(or if you’re like me, lunch packs for work). This soup is completely vegetarian, and coming from a meat enthusiast, I can completely honestly say that it is delicious and doesn’t need stock. If you’d like that extra bite however I’d replace water with chicken stock. I also like how even though it’s not too carbohydrate heavy, it’s still velvety and thick. —alizanordin
extra virgin olive oil
baby potatoes (skin on)
- Saute your finely diced onion, garlic, celery, carrot and bay leaf in olive oil with the salt for about 10 minutes on medium. It sounds like a while, but it makes such a difference as the caramelization of these ingredients ads wonderful sweetness to the soup.
- Add in your chopped potatoes and water, and bring to the boil. With the lid on, let it simmer for 7 minutes.
- Next, add the leaks and simmer for a further 7 minutes. It might not look like you have enough liquid at this point, but don’t be alarmed if everything looks all stewy, you can always add more water later.
- Remove the lid and throw in a handful of kale and the peas. Stir through for just a minute to warm the ingredients through. You barely want to cook the peas, the slightly undercooked peas not only give it a wonderful freshness, but a beautiful green color.
- Fish out the bay leaf and using your wand, blitz everything together(or allow it to cool slightly if using a blender to avoid an explosion!).
- Adjust the seasoning, and add a touch of water if it’s too thick.
- Enjoy with crusty buttered bread. Yum!