Ingredients

• 225g (8oz) cooked potatoes
• 1 carrot, thinly sliced
• 1 leek, trimmed and thinly sliced
• 1 stick celery, thinly sliced
• 1 tomato, quartered
• 600ml (1 pint) boiling hot vegetable, beef or chicken stock
• salt and freshly ground black pepper
• crusty bread, to serve

Tools

• Liquidiser

Method

1. Place the cooked potatoes, carrot, leek, celery and tomato in the Liquidiser. Leave the stock to cool for 2 minutes then pour into the Liquidiser to cover the vegetables.
2. Blend at minimum speed for 2-3 minutes, until smooth, then season with salt and freshly ground black pepper. Serve immediately with chunks of crusty bread, for a quick snack.

Cook's Note: Take great care when liquidising the soup, as it is very hot. Make sure the lid and filler cap are securely fitted.

Home  >  Recipes