Curried Potato Soup

Ingredients

Serves 1

1 1/2 tsp olive oil
1 carrot, peeled and chopped
100g leeks, sliced
130g potatoes, peeled and cut into chunks
1 1/2 tsp curry powder
280ml vegetable stock
20g yoghurt, such as Greek, natural or soya
Salt and pepper
10g pumpkin seeds
1 crusty bread roll

Method

Heat the oil in a saucepan over a medium heat. Add the carrots, leeks and potatoes and fry for a few minutes. Mix in the curry powder and fry for a few minutes. Add the stock, bring to a boil then turn down to a simmer, pop a lid on and cook for around 15 minutes until the veg is tender.

Add the mixture to a blender along with the yoghurt. Blend until smooth then season to taste, topping up with extra stock if you prefer the soup a little thinner.

Serve with the roll and scatter over the pumpkin seeds.

Tips:

This soup keeps well in a flask, just keep the bread and pumpkin seeds separate until you’re ready to eat.

The best way to freeze this soup is to leave it to cool completely then spoon portions into individual freezer bags. Lay on a tray and freeze flat. By freezing it in a flat sheet rather than a solid block (in a deep plastic container) it’ll defrost far more quickly and also take up less freezer space.