Makes 10 portions Ingredients 140g (5oz) MAGGI Leek and Potato Soup mix 500ml (9fl oz) cold water 1.5Ltr (1¼pt) boiling water 2tbsp sunfl ower oil 200g (7oz) sliced leeks 2 cloves garlic, crushed 100g (3½oz) baby corn, diagonally sliced 100g (3½oz) sliced mangetout or sugar snap peas 200g (7oz) broad beans 200g (7oz) courgettes, cut into small batons 200g (7oz) peas 200g (7oz) romanesco caulifl ower fl orets a handful of freshly chopped mint a handful of freshly chopped fl at leaf parsley
Method Make the soup in a large pan by blending the mix to a smooth paste with the cold water. Whisk in the boiling water and simmer for 5 minutes, stirring occasionally. Heat the oil in a large frying pan and soften the leeks and garlic. Stir into the soup with the remaining vegetables and simmer for 8-10 minutes until the courgettes are tender. Stir in the chopped herbs and serve. Tips: If the soup becomes thick on standing, stir through a little prepared MAGGI Vegetable Bouillon. Romanesco cauliflower has a really unusual shape and adds colour to this soup. It’s also very seasonal but if you can’t get it, use white cauliflower to replace it. This recipe if from Nestle Professional Maggi menu solutions