Ingredients:

1 tblsp of either butter or olive oil
1 leek
1 large potato
1 stick of celery
2 large carrots
1 garlic clove (crushed)

1 tblsp parsley (fresh) or 1/2 that amount( if dried)
1 1/2 pts of chicken stock (or water and stock cubes)
1 tsp curry powder (secret ingredient)
seasoning

Method

Roughly chop up all the vegetables, keeping the chopped leek separate…

Heat the oil/butter in a pot and then gently fry the leeks for 3 or 4 minutes. Once they have softened a little, add the rest of the vegetables.

Let everything sizzle for a little while longer – stirring to prevent any burning.

Add the stock, curry powder, bring to the boil and then simmer for 30-40 minutes until everything is cooked and soft. Let the soup cool a little and then liquidise with a hand blender or liquidiser. At this point, taste the soup and then add salt & pepper to your taste.

If the soup is too thick, thin it down with either a little more stock or milk.

If it is too thin, add a little instant potato until you are happy with it.

Serve with crusty bread or a naan.

Enjoy

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