Today London is very cold and I felt like a warm chunky soup without having to devour 3000 calories per bowl! The solution? My spicy, less creamy and more bell pepper-y version of leek and potato soup. I love leek and potato soup but I find it slightly boring. That is why I decided to literally and figuratively spice up the soup. I like being deviant at times, it pleases my palate and my tummy. This will feed 4 hungry people:
- 450 g bell peppers (Or 3 small ones)
- 50 gram food seasoning (Basically dried vegetables and herbs. The one I use is Vegeta)
- 500 g new potatoes
- 600 g leeks
- 2 tb spoons olive oil
- 1 l water
- 250 l milk
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- One small chilli
(Never mind the chopped garlic in the picture, I was using it for something else)
Rinse all the vegetables. Chop up the bell peppers in rough cubes. Do the same with the potatoes and do not peel because all the nutrients are in the delicious skin. Slice the leeks lengthwise into three sections then gather the sections and chop them. Chop the cilli into tiny pieces. Remember to take the seeds out of the chilli and later wash both your hands and the knife very well!!! Or else!!! Heat the olive oil in a casserole and add the leeks, peppers, potatoes and chilli. Leave the mixture to fry for ten minutes and then add the salt, pepper and vegetable seasoning. Mix it around and add the water and milk. Turn down the heat and let the soup boil for 30 minutes. The potatoes should be nice and soft now. The soup will come out chunky and yummy. If you want it to be more creamy you are going to have to use a fancy food mixer after you let the soup cool for a few minutes.
Enjoy you crazy folks.