Pumpkin Muffins
Turn leftover cooked pumpkin into these delicious pumpkin muffins. They're perfect for breakfast, a lunchbox treat or afternoon snack.
Green Leek and Potato Soup
What's different about this leek and potato soup? Unlike other recipes, this one uses the green leek leaves as well as the white part of the leek to give you more bang for your buck. It's an added bonus that you are reducing food waste the same time.
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Ingredients
- 50g butter
- 3 large potatoes
- 1 large leek
- salt, to taste
- pepper, to taste
- 4 cups vegetable stock
- 1 cup milk
- 200g bacon (optional)
Method
- Melt butter in a large saucepan over a medium heat.
- Wash potatoes, leaving skin on, and cut into 1cm cubes. Add to pan.
- Cut white part of leek into small rounds and add to pan. Remove green leaves, separate and wash thoroughly in water to remove any dirt residue. Cut into thin ribbons and add to pan, along with whites.
- Stir well so all vegetables are evenly coated in butter. Add salt and pepper. Turn down heat to low, cover with a lid and allow to gently heat for 10 minutes. Stir occasionally so the vegetables do not brown.
- Add vegetable stock to pan, stir, then simmer for 30 minutes.
- Use a potato masher to roughly break up the potato to thicken the soup.
- Add milk and bring to a simmer.
- If you are using bacon, heat a frying pan on a medium heat. Thinly slice bacon and place it into the frying pan. Fry until crispy or cooked to your liking.
- Ladle soup into bowls and sprinkle with the bacon.