Leek & Potato Soup with Chilli Pesto

On the table in 25mins

Serves 4

vegetarian

Ingredients

  • 1 tbsp. olive oil
  • 1 onion, finely chopped
  • Salt & black pepper
  • 2 cloves garlic, finely chopped
  • 3 leeks, trimmed, washed & finely chopped
  • 3 medium potatoes, peeled & roughly chopped
  • 900ml hot vegetable stock
  • 1 jar Sacla' Fiery Chilli Pesto
  • Crusty bread, sliced and griddled or lightly toasted

Method

  1. Heat the olive oil in a large pan. Add the onion, season and cook for 2 mins. before adding the garlic and cooking for a further minute
  2. Add the leeks and potatoes, stir and cook for a few mins. Pour in the hot stock, bring to the boil before reducing to a simmer and cooking for approx. 20 mins. until potatoes are tender
  3. Stir in ¼ - ½ jar Sacla’ Fiery Chilli Pesto depending upon your heat preference
  4. Whizz in a blender or liquidiser, topping up with water if too thick

Made with...

Sacla' Fiery Chilli Pesto 190g
£2.50

When we say ‘fiery’, we mean it. Experience explosions of heat with every forkful. Whether you enjoy it with halloumi or toss it into spaghetti for a late-night snack like...

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