Springtime Goodness Soup

I found this recipe in the Viva magazine, liked the flavour combo and very quickly and easily cooked it for a weekend lunch – very tasty but not too rich and “wintery” if you know what I mean. Not many ingredients but they all come together really well

You will get your five-plus a day with this lovely soup which has loads of greens plus the kumara packed in one bowl – perfect for a lunch or simple dinner with a salad and some crusty bread. Finish the soup with some grated parmesan

If you want to cook for a few, simply increase the quantities – too easy!

Ingredients

2 tbs olive oil

1 tbs butter

2 leeks, sliced

1 cup chopped kumara

1 packet kale – end stalks removed and roughly chopped

500ml chicken or vegetable stock

Salt and cracked pepper to taste

Squeeze of lemon to serve

Grated parmesan to serve – lots is good!

Your favourite crusty bread such as a nice baguette

Cooking instructions

1. Place the olive oil and butter in a large saucepan, add the leeks and sweat slowly for 10 minutes – I generally cover the pan for most of this time
2. Add the kumara and stock, bring to the boil and then simmer for 10-15 minutes until the kumara is softish
3. Add the kale and let it wilt – just for a few minutes
4. Puree the soup and season
5. Just before serving, add a squeeze of lemon and then sprinkle the parmesan on each bowl

Serves 4