Leek and almond soup

Method

1. Boil the potatoes in a large pan of water for 10-12 minutes or until soft, then drain and set aside. Meanwhile heat the oil or butter in a frying pan over a medium-high heat and fry the leeks for 5-6 minutes until soft.
2. In a large pan, combine the leeks and potatoes with the remaining ingredients, bring to the boil and simmer for 5 minutes. Transfer to a food processor and whizz until smooth. Serve with bread and a drizzle of extra-virgin olive oil.

Recipe is from Nina Olsson’s cookbook Bowls of Goodness (£18.99 Kyle Books)