1 pinch dried mixed herbs or dried herbes de Provence
salt and freshly ground black pepper, to taste
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Warm the oil in a large saucepan over a medium heat. Add the onion and fry the onion until soft. Lower the heat right down and add the leeks, sweet-potato, potato and carrot. Stir well, cover with lid and sweat for 10 to 15 minutes . Stir occasionally to make sure the vegetables don't catch.
Use the vegetable and chicken stock cubes to make up 1.5L of stock with boiling water; pour into the saucepan. Add a pinch of herbs and season to taste (I found that the stock was seasoned enough for me and I only had to add some black pepper). Bring to the boil, cover with a lid and reduce the heat. Allow to simmer for about 20 to 25 minutes .
Remove from the heat and leave to cool a little before blending with a handheld stick blender or in a food processor (I usually blend about 3/4 and leave the rest chunky to give a more rustic dish). Reheat in a clean pan if necessary, then spoon into warmed bowls and serve with crusty bread.