Serves 2-4

Cost per serve = £0.72 for 2 people, or £0.48 for 3 people

Ingredients:

15g margarine (vegan, dairy-free), or butter2.5 leeks – whites (approx. 250g), washed and sliced lengthways, and then into half-moons.  (Save the green leaves for the vegetable stock, and leek ‘hearts’ for Leek heart & Spelt salad)

190g waxy potatoes – e.g. Charlotte, Maris Peer, or Jersey Royals, peeled and cut into cubes

Sea salt

2 garlic cloves, peeled and crushed 

750ml vegetable stock (bouillon, or use the leek leaf vegetable stock recipe) 

100g cavolo nero 

2 tbsp coconut cream (vegan, dairy-free), or crème fraiche – optional

White pepper

Chilli flakes (optional)

Soup method

First make the leek vegetable stock.  

Melt the margarine or butter in a large saucepan over a low heat. 

Add the leeks, chopped potatoes and a pinch of salt, then cook over a gentle heat for 10 minutes, or until the leeks have softened. 

Add the garlic and cook for approximately 1 minute.

Pour in the stock. Simmer on low heat for 10-12 minutes, and until the potatoes have softened.

Add the cavolo nero and cook just until it has wilted, approx. 2-3 minutes.

Using a handheld stick blender, blend until smooth. If adding cream, stir in the coconut cream or crème fraiche.  Add more stock if you like your soup not too thick.

Season to taste with white pepper, and salt 

Divide the soup between serving bowls, and top with the potato rose centre (see recipe below).

Top with a sprinkling of chilli flakes, if desired.

Potato rose

Ingredients

1 large potato, peeled and sliced into super fine round slices using a mandolin, or a knife

3 tbsp of margarine (vegan, dairy-free), or butter 

½ tsp salt

½ tsp black pepper

Potato rose method

Pre-heat the oven to 180 degrees Celsius

Melt 2 tbsp of the margarine or butter over a gentle heat

Place the thinly sliced potatoes in a bowl

Add the melted margarine or butter and toss the potatoes until they are all coated

Add salt & pepper

Toss potatoes again, until mixed through

Lightly grease a muffin tray with the remaining margarine or butter 

Lay the slices of potato one on top of the other into a muffin hole, layering up until they reach the top

Bake in the oven until they are golden, about 30-40 minutes