Ingredients

Stock:

2 carrots, coarsely chopped

1 small celeriac, peeled and cubed

2 leeks, coarsely chopped

2 brown onions – skin left on and coarsely chopped

2.5L filtered water

3 fresh sage leaves

3 sprigs of rosemary

2 sprigs of thyme

Salt and Pepper to taste

Warming Leek and Potato Soup

Serves 4

2 tbsp olive oil

2 large leeks, finely sliced

2 medium potatoes, chopped into small cubes

1 sprig of fresh rosemary

1L homemade stock

2 tbsp of nutritional yeast

Salt and pepper to taste

Crunchy Leek Topping

2 tbsp olive oil

1 small leek

20g hazelnuts, roughly chopped

3 fresh sage leaves, finely chopped

Salt and pepper to taste

Method

Stock

1. Wash all the vegetables.
2. Except the salt and pepper, place all the ingredient in a large pan.
3. Add the filtered water.
4. Bring to the boil and simmer for 2 hours.
5. Skim off any residue from the stock and then strain through a fine sieve.
6. Season with salt and pepper to taste.
7. Leave the stock to cool and then store in an air-tight container in the fridge. It will remain fresh for 2 or 3 days and can be frozen.

Warming Leek and Potato Soup

1. In a large pan, gently sweat the leaks in olive oil until soft.
2. Add in the potatoes, rosemary and stock.
3. Bring to the boil and then simmer for 20 minutes or until the potatoes are soft.
4. While the soup is cooking prepare the crunchy topping.
5. Sauté the leek in 1 tbsp of olive oil until crispy, place in a small dish. Using the same pan, brown the hazelnuts and fresh sage leaves in remaining olive oil. Combine with the leeks and season to taste and set aside.
6. Once the soup is ready, add the nutritional yeast to the soup.
7. Blitz either with a liquidiser or hand-held stick blender.
8. Season with salt and pepper.
9. Serve the soup in warmed bowls and with the crunchy leek topping sprinkled on top.