Big Friendly has been nagging me to write down my soup recipes when I make them up, because many a brilliant inspiration is never repeated or remembered, but I never do. Today’s creation though deserves a write up, and I guess, since this is my blog, I can do it right here. So here goes. It was delicious, hearty and so moreish.


1 bunch leeks
2 shallots
2 cloves garlic
tablespoon unsalted butter
olive oil
4 to 5 smallish, yellowish potatoes
1 cauliflower
1 smoked kipper
1 sachet Ina Paarman’s veg stock
chilli flakes, salt, pepper, smoked paprika
creamy blue cheese

Clean and slice the leeks, chop the shallots and garlic. Peel and dice the potatoes and chop up the cauliflower. Heat butter and a splash of olive oil in a pot and throw in the leeks, shallots and garlic. Add salt, pepper, smoked paprika and chilli flakes. Cook for a few minutes before throwing in the potatoes. Give it a few good stirs and then cover potatoes with water. Add the sachet of stock, bring to the boil and cook for a bit before adding the cauliflower. Then let it cook away for about twenty minutes. When the potatoes are very soft liquidise until the soup is quite smooth. Put the pot back onto the heat and cut the kipper into small chunks and toss them into the soup. Let it cook on a low heat for another ten minutes. Season again if you need to, pour in cream, and crumble some creamy blue cheese in. Stir, serve, eat. Yum.