Helen’s leek, potato & pea soup

Name: Helen’s leek, potato & pea soup
Total time: 30 min
Yield: 4 (1.2 litres)
Ingredients: 2 large leeks (300g); 1 large potato (400g); 1½ tablespoons olive oil; 1 teaspoon bouillon powder optional; a few sprigs of fresh flat-leaf parsley; 400 ml milk; 200 g frozen peas

Simple, affordable recipes for complementary feeding

Vegetarianv

Serves 4 (1.2 litres)

Cooks In30 minutes

DifficultySuper easy

Vegetables Leek Potato

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Ingredients

2 large leeks (300g)
1 large potato (400g)
1½ tablespoons olive oil
1 teaspoon bouillon powder , optional
a few sprigs of fresh flat-leaf parsley
400 ml milk
200 g frozen peas

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Method

Wash, trim and cut the leek into 1cm rounds. Scrub and dice the potatoes.
Heat the oil a large pan on a medium heat, add the leek and potatoes and fry for 5 minutes, or until starting to soften.
Add the bouillon powder (see below). Pour in 400ml water, reduce the heat to low and simmer for 10 minutes, or until the vegetables are soft.
Finely chop the parsley, stalks and all. Add the milk, parsley and peas to the pan, then simmer for a further 5 minutes, or until warm through.
Sieve, blend, mash or leave the soup as is, then serve. For more information on stages of complementary feeding, click here.

Tips

If making for a baby, leave out the bouillon powder until after you have taken out your baby’s portion and allow to cool before serving.