I love how quick soups are to make, and how well they keep in the fridge. I don’t have enough room to store anything extra in my freezer, but if I did it would be full of individual single serve pots of soup, as most soups freeze and defrost really well due to their liquid texture. Perfect for those busy days when you can’t squeeze in cooking, but would still like something non processed and healthy.
- 6-8 medium potatoes
- 4 small leeks
- 1 small Handful spinach leaves
- 1 head of garlic (or less according to taste)
- 1/4 tsp dried rosemary
- 1/4 tsp dried parsley
- 1 litre Water or stock
Place the garlic bulbs on a baking tray, still in their individual skins. Roast at 180 degrees celsius for 15-20 minutes or until soft. Boil potatoes, drain and chop into smaller pieces. Slice the leeks and fry for a few minutes until soft. Roughly chop the spinach. Place the potatoes, leeks and spinach in a large pot and add the water or stock. Remove the white outer skin from the soft, roasted garlic flesh and drop in to the pot. You can include the browned inner skin. Add thebs her and season with salt and pepper. Bring to the boil and then simmer, with the lid on, on a low-medium heat for about 25 minutes to allow the flavours to develop.
I then used a handheld soup blender to blend this together. If you don’t have one, you could try peeling and mashing the poatoes and finely chopping the spinach and leek, in order to blend with the water by hand. I thnk it would definitely count as your exercise for the day though!! Handheld blenders can be bought very cheaply and they are great for making soups so if you can afford one at all, I would recommend getting one.