Leek, potato, and cheesy walnut soup

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Leek, potato, and cheesy walnut soup

Adapted from Leek, potato and walnut soup. A quick and tasty soup.

The nuts and cheese means this is a complete mean, while being vegetarian. Use less cheese and nuts to reduce the fat content.

Ingredients, serves 2

• 7.5ml rapeseed oil for cooking soup.
• 1ml walnut oil for the baked walnuts.
• 225g leeks, sliced.
• 250g potatoes, diced.
• 500ml vegetable stock.
• 2.5ml dried mixed herbs.
• 62g California Walnuts - 2 lots of halved and shelled walnuts.
• 7.5g Parmigiano Reggiano, finely grated.

Directions

1. Heat oven to 200°C.
2. Heat saucepan pan and add 7.5ml rapeseed oil.
3. Fry leeks and potatoes for 5minutes.
4. Add stock and herbs and bring to the boil, simmer for 10minutes.
5. Toss half of the walnuts in 2.5ml of oil and cover in cheese. Place on a covered tray and bake for 5minutes.
6. Chop the other half of the walnuts and place into bowls.
7. Coarsely blend the leek and potato stew - a stick blender is perfect for this quick soup.
8. Pour blended soup into the bowls and add cheesy walnuts on top.

Other recipes | Soup recipes