Leek, potato and tomato soup
recipes
Leek, Potato and Tomato Soup
For a special occasion replace some of the stock with a glass of red wine.
Serves 4
1.5 L vegetable stock
1 leek, finely sliced
400g boiling potatoes, skin left on, cut into
1 cm dice
400g tomatoes, roughly chopped
150g cabbage, shredded
1 sprig fresh oregano (optional)
salt and pepper to taste
1 Tbsp oregano, chopped (optional)
Place stock in a large saucepan.
Add leeks, potatoes and tomatoes, bring to the boil and simmer for 10 minutes.
Add cabbage and oregano (if using) and simmer for a further 3-4 minutes.
Season to taste and serve.
Grower's choice potato variety for this recipe:
Highlander Nadine Sefra
Sustainably growing fresh quality produce for New Zealand and beyond