A tasteful bowl of soup full of veggies
350g leeks
200g chestnut mushrooms
200g white mushrooms
300g baby potatoes
100g tenderstem broccoli
1 x tsp dried parsley
1 x tsp paprika
2 x vegetable stock cubes
30g butter
600ml water
Sea salt and black pepper
60ml single cream
Slice the leeks and wash well
Melt the butter in a large saucepan and saute the leeks for a couple of mins
Peel the potatoes, cut into chunks and add to the leeks
Chop the broccoli into chunks and add this to the pan
Wipe the mushrooms and chop and add to the pan
Cook on a low light for a few mins – stirring as you cook
Pour over the water, crumble in the stock cubes and bring to the boil
Cover and simmer for 40 mins
Then liquidise the soup
Add the cream and heat through gently
Sprinkle over the parsley and paprika and serve
