POTATO RECIPE 4

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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

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