Amelie (1A) takes our Sustainability Soup Challenge!

"We used a fabulous soup pack from the Hornbeam Cafe to make our own leek and potato soup with roast pepper."

Ingredients:

• 1 large leek 
• 1 really big potato!
• 1 yellow pepper
• 1 green banana pepper
• 2 garlic bulbs
• 750 ml vegetable stock
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• Fresh parsley 

1. First we washed everything - especially the leek - and we pre-heated the oven to 200C.
2. Then we prepared our vegetables - slicing the leek, mincing the garlic, slicing the green banana pepper, and peeling and chopping the potato into small cubes. 
3. Heating a large stove pot, first we add a splash of oil, then the sliced leek, garlic and the green pepper. We cooked it for about 10 minutes until the leeks were very soft, stirring often.
4. While this was cooking, we cut up the yellow pepper, placed it on a baking tray, sprayed a little oil and put it into the oven to roast while we made the soup (about 15 mins). 
5. When the leek was ready, we add the vegetable stock, potato cubes and the spices, covering the pot with a lid and leaving to simmer for about 10-15 minutes. 
6. When the potatoes were cooked through, we used a blender to blend the soup until it was smooth and thick. 
7. To finish, we seasoned the soup with a little salt and pepper to taste and used some fresh parsley leaves from our garden and the roast pepper sliced into strips as a garnish. Delicious!