Leek, kale & potato soup topped with shoestring fries

Make our healthy leek, kale and potato soup for an easy vegetarian lunch or supper. Top with shoestring fries for a bit of crunch

  • Prep:15 mins
    Cook:30 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 159
  • fat 7g
  • saturates 3g
  • carbs 17g
  • sugars 3g
  • fibre 4g
  • protein 4g
  • salt 0.3g

Ingredients

  • 4 large potatoes (around 500g), 3 peeled and cubed, 1 left whole with skin on
  • 1 tbsp cold pressed rapeseed oil
  • 15g butter
  • 5 leeks (around 500g), washed and sliced into half moons
  • 2 garlic cloves, sliced
  • 1½ l vegetable stock (we used Bouillon)
  • 200g kale
  • 2 tbsp half-fat crème fraîche
MPU 2

Method

  1. Heat oven to 220C/200C fan/ gas 7 and line a baking tray with parchment. Cut the whole potato into matchsticks using a julienne peeler, or shave thin slices using a vegetable peeler, then cut into matchsticks. Pat dry using kitchen paper, then toss with the oil and some seasoning. Spread out on the tray and roast for 15-18 mins. 

  2. Melt the butter in a large saucepan. Add the leeks, chopped potatoes and a pinch of salt, then cook gently for 10 mins until the leeks have softened. Stir in the garlic and cook for 1 min more, then pour in the stock. Simmer for 10-12 mins until the potatoes are soft, then add the kale and cook for 2-3 mins to wilt.

  3. Stir in the crème fraîche, then blitz with a hand blender and season to taste. Divide the soup between bowls and top with the shoestring fries.

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