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Roasted leek and potato soup recipe

3 ratings

You can't beat a leek and potato soup, especially when it's ready in just half an hour! Our recipe uses leftover cooked veggies, keeping food waste, budget and time in mind. The smoky prosciutto and fragrant tarragon elevate it to something special, but it's a lovely everyday and wholesome soup too. What's not to love? See method

Serves 4
Takes 30 mins
272 calories / serving
Freezable
Healthy
Gluten-free

Ingredients

1 tbsp olive oil
2 garlic cloves, finely chopped
900g leftover roasted veg (see recipe, below)
1 vegetable stock pot, made up to 1ltr
100g baby spinach
2 prosciutto slices
2 tbsp reduced-fat crème fraîche
5g fresh tarragon, leaves picked and finely chopped

2 of your 5-a-day and a source of fibre

Each serving contains

Energy
1140kj
272kcal 14%
Fat
12g 17%
Saturates
3g 13%
Sugars
8g 9%
Salt
1.6g 27%

of the reference intake
Carbohydrate 29.3g Protein 8.8g Fibre 6.3g

Method

Heat the oil in a saucepan over a medium heat, then fry the garlic for 1 min, stirring, until fragrant. Add the leftover roasted veg, stir and cook for 5-10 mins to heat through, stirring frequently.
Pour over the stock, then simmer over a low-medium heat for 15 mins, stirring in the spinach for the last 2 mins. Remove from the heat and blitz until smooth, adding 100-150ml boiling water if it’s very thick, then season to taste.
Meanwhile, dry-fry the prosciutto over a medium heat for 5-10 mins until crisp; transfer to a plate and set aside.
Stir 1 tbsp crème fraîche into the soup, then divide between bowls. Swirl through the remaining crème fraîche, then scatter with the prosciutto and tarragon to serve.

Tip: This recipe uses leftovers from our Prosciutto-wrapped chicken with spring veg.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Soup recipes