Another new year brings another batch of resolutions. However, if you're anything like me, the main resolution may be similar to the one decided upon last year, and possibly even the year before that. The most common one, which I'm sure many of us vow to on January 1st, is to eat less and move more. Never is this sentiment more concreted in my mind than after an indulgent fortnight of festive feasting. After many years of striving for smaller dress sizes it’s clear to me what I need to do. A little bit of regular exercise is essential and staying clear of cakes and snacks is paramount. It sounds so simple, doesn’t it? However, experience reminds me, that keeping the hand out of the cookie jar can sometimes prove a little harder than it sounds, and sticking on the trainers, when all I want to do is collapse on the sofa, isn't an easy task either. If I’ve to have any hope of success with my New Year’s pledge I have to choose my lunch and dinner dishes carefully. My mealtimes are normally filled with nutritious dishes, and I know that this is essential to a healthier life. Certainly for me when I’ve enjoyed a nutritionally filling meal, I’m a little less likely to scoff a pile of biscuits after. This soup recipe I’m sharing with you today is one of my children’s favourites, and it happens to make a delicious lunch. Serve it with a few slices of brown bread and a little green salad for a satisfying, calorie-conscious meal. To anyone who’s en route to their health kick 2015, the very best of luck!
Potato, Leek & Sage Soup
2 leeks, whites only, sliced
450g potatoes, peeled and diced
1 onion, diced
Salt and Freshly Ground Pepper
Handful of sage, about 15 leaves, plus a few for serving
1 lt chicken stock
- Melt the butter in a large saucepan. When it begins to foam add the leek, potato and onion stir to combine with the butter.
- Sprinkle with a little salt, a few grinds of pepper and the sage leaves. Place a butter wrapper or a piece of greaseproof paper over the vegetables, to help them sweat. Cover with the lid of the saucepan. Sweat over a low heat for about 10 minutes, making sure the vegetables don’t stick to the bottom of the saucepan.
- When the vegetables are soft but not coloured, and the stock, and continue to cook for another 15 minutes until the vegetables are soft.
- Using a hand blender or a food processor purée the soup until it is smooth. Taste and season, if necessary. Pour in the milk and stir well to combine.
- Pour the soup into serving bowls and garnish each with two sage leaves and, for those who aren't watching calories, add a little drizzle of cream.