Leek Potato and Carrot Soup

I remember a while back when working in Hong Kong, a French colleague who was feeling under the weather craved some homestyle comforting soup. So the natural instinct was to offer the kitchen to her dispose since she was an intern who was living in a hotel room with no kitchen!

From that I learnt a most easy yet healthy and comforting soup ever - the leek, potato and carrot soup!

Ingredients:
• 2 big bowls of water
• 1 leek (washed and chopped into squares)
• 6-8 small / medium potatoes (peeled and chopped up into easy to cook chunks)
• 3-4 medium carrots (peeled and chopped up like potatoes)
• grated cheese (you can choose to ready grated or grate from your favourite block)

Method:
• Bring water to boil
• Add potatoes and carrots, 5 mins later the leek
• Bring to boil once again
• Let boil until potatoes and carrots are soft
• At this point you can choose to sift out some of the stock and keep it aside, leaving just enough stock to give right consistency for your soup
• Using an electric hand blender, blend till the vegetables are well mixed or if you prefer chunky bits in your soup then less blending is required. If you do not own an electric hand blender, do not fret, you can sift all the vegetable stock out leaving just the bits in there and using a hand mesher and elbow grease mash all vegetables until smooth
• Bring pot back to the hob on low heat
• Now if your soup looks too thick, using the saved up stock, add in once again and stir well, add more until the correct consistency of your liking is achieved. If you had sifted out all the soup stock, this is the time to reintroduce your soup stock back to the blended bits and mix well
• Before serving dress your soup with cheese and black pepper and some chopped parsley

Recipe serves 2