Leek and Potato Soup
An old favourite, tasty and warming in the cold weather.
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35 mins
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Serves 4
30 Minutes
Serves 8
What you'll need…
- 1 Red onion
- 2 Tablespoons caster sugar
- 2 Tablespoons red wine vinegar
- 100g Sourdough bread
- Olive oil
- 1/4 Red cabbage
- 1 Fennel bulb
- 2 Apples
- 100ml Full fat Greek yoghurt
- 1 Tablespoon wholegrain mustard
- 50ml Mayonaise
- Juice 1/2 lemon
- Handful fresh parsley
The method
1
Put the onion, sugar and vinegar in a small bowl and set aside for 10 minutes. Heat the oven to 220°C. Tear the bread into bite-size pieces, then spread over a baking tray. Drizzle with oil and season, then bake for 5-10 minutes until golden and crisp. Set aside.
2
Mix the cabbage, fennel, apple and quick-pickled onion in a large bowl. In another small bowl, combine all the dressing ingredients, season, then toss with the veg along with the croutons. Serve, enjoy!
Recipe from Delicious.
