Ingredients you need:
1 large leek
1 large onion
2 medium potatoes
3 carrots
Handful of frozen peas
1 vegetable stock pot / stock cube
1 knob of butter
1 tablespoon of oil
2 teaspoons of parsley (fresh / dried)
Salt & Pepper to taste
2 tablespoons of cream
Water
Method:
In a large saucepan place the oil and butter with the chopped onion, carrots and leek, cook till the vegetables are softened.
Then add the chopped potatoes and peas and cook for three minutes.
After three minutes, add the parsley, salt, pepper and the stock pot/ stock cube.
Cover the pot contents with water and bring to the boil. Once the pot is boiling, turn down to a medium heat for 20 minutes or until the vegetables are soft.
Use a hand blender to blitz until smooth.
Add the cream to the pot and stir through.
