A quick and easy vegetable soup with courgette, leek, potato and sweet potato. You can vary the vegetables - add whatever you like, such as parsnips or peppers. The chilli flakes give the soup a little bit of heat!
15 people made this
1 tablespoon butter
1 tablespoon olive oil
1/4 onion, finely chopped
1 large potato, peeled and sliced
1 teaspoon red chilli flakes, or to taste
salt and freshly ground black pepper, to taste
2 leeks, washed and sliced
2 courgettes, diced
1 sweet potato, peeled and diced
1 chicken or vegetable stock cube
500ml water, or as needed
1 or 2 tablespoons single cream, for serving
Method Prep:10min › Cook:25min › Ready in:35min
Heat butter and oil in a saucepan over medium heat; stir in onion and potato and cook for 5 minutes, until they have softened a little. Season with red chilli flakes, salt and freshly ground black pepper.
Add leeks, courgettes and sweet potato; pour in the water and add the stock cube.
Bring to the boil, stir well and simmer over low heat for 20 minutes, or until all the vegetables are soft.
Puree the soup with an immersion blender. Ladle into bowls; add a swirl of single cream and some more freshly ground black pepper.