A comforting and warming soup, combining the classic flavours of leek and potato with Parsley and a hint of nutmeg.

Ingredients

• 1 tbs olive oil
• 1 onion, chopped
• 350g (12oz) leeks, sliced
• 2 sticks celery, sliced
• 1 carrot, peeled and diced
• 25g (1oz) plain flour
• 900ml (1½ pint) vegetable stock
• 300ml (½ pint) skimmed milk
• 350g (12oz) potatoes, peeled and diced into small cubes
• ½ tsp Schwartz Ground White Pepper
• pinch Schwartz Nutmeg Ground
• 1 tbs Schwartz Parsley Flat Leaf

Method

STEP 1Heat the oil in a large saucepan and gently fry the onion, leeks, celery and carrot, over a low-heat, until softened. Stir in the flour and cook for 1 minute.

STEP 2Gradually blend in the liquid, stirring continously. Add the remaining ingredients, except the Parsley and bring to the boil. Cover and simmer for 15 minutes or until the potatoes are tender.

STEP 3Stir in the Parsley and serve immediately with crusty bread.

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This recipe uses

Ground White Pepper

Nutmeg Ground

Parsley Flat Leaf