Once they’ve reached that sort of stage I’m going to add the potatoes. So I’ve got three potatoes. As far as quantities go, I normally start with half a plate of leek and onion, and the other half whatever vegetables I am using.
You could use carrots, broccoli, asparagus, butternut squash, pretty much anything really. So I’m going to give that a stir. Oh, also in with the leek and onion was a generous squidge of salt and I’m going to add a little bit more salt now. I always find the only thing that I do wrong with soup normally is under season it, but then you can always correct that at the end.
Add some vegetable stock. Normally I actually use chicken stock but I have a friend coming who’s a vegetarian, so I remember to use the vegetable stock today. Where I found soups have gone wrong in the past is really by just not having enough flavour.
Top it up with stock so that it just covers your veggies, and then simmer than until everything’s cooked, so this is probably going to take about half an hour or so for those potatoes. And at that point I’ll be able to then whiz it up using my trusty hand whizzer.
And then you can always add more liquid, depending on how thick it is. But if you start out with it super thick it’s better, because you can always water it down with a little bit more stock or a little bit of water if you need to.
That’s about it really.