Leek & potato soup

If you grow your own fruit and vegetables you learn to ride the wave of seasonal abundance.

There’s fresh food to use, stored and frozen too.

Lunchtime soups are a bit of a tradition here. Served with home made bread or sometimes scones.

Our leeks have done very well this season. So much so that we can begin harvesting early - which happened half an hour before lunch. 

A young leek, stored Charlotte potatoes both washed, diced and simmered in a little oil.

Stock cubes and boiled water then all whizzed.

In with a can of coconut milk  (80p).

A dash of chilli powder.

Grated nutmeg onto the surface before going to table.

Four servings.

Enjoy.