Tattie and Leek (Potato and Leek) Soup

Again another that I do from eye and not measurements.

2 large leeks
8-10 medium potatoes
knob of butter
glug of olive oil
1 litre of veg stock

1. Slice leeks, make sure they are washed really well.
2. Melt the butter in a big soup pot, add the olive oil, warm up then add the leeks and cook on a very low heat for at least 10 mins, being careful not to burn.
3. Peel (or not) the potatoes and chop.
4. Once the leeks are soft and almost caramelized, add the potatoes then the stock. Bring to the boil and then turn down low and cook for about 30 mins. Enjoy.

Leeks are a natural anti-biotic so this is a good one to use when your feeling a bit under the weather.

Carrot and Lentil Soup

This one I make without using measurements but from my eye so I will give rough guidelines and you can make to the consistency that you like.

1 and a half onions chopped
2 cloves of garlic crushed
glug of olive oil
5 large carrots
16 oz of veg or chicken stock (add more or less stock to suit the desired result).
Half to 3/4 cup of red lentils (no need to pre-soak, just give a good rinse)

1. Add the onion and garlic to the olive oil and let them sweat over a low heat.
2. Peel and chop the carrots (you could also add any other veg that you like here, i often put in red peppers), add to the onions and coat in the oil.
3. Add the stock and the lentils, bring to the boil and then simmer on a very low heat for 30 mins.
4. Enjoy with some homemade oatcakes or a big hunk of bread.

You can add any fresh herbs you like to this. You could also add a teaspoon of a mild curry powder a the end of step 1 to give the soup a different slant.