This is a simple but really comforting dish. As it has 3 vegetables I find a large bowl with some yummy crusty bread is enough for me dinner. I always save my parmesan rinds in the fridge and chuck them any soups I make. I used frozen broccoli just to see how it turns out. It worked perfectly.

Ingredients (serves 4)

• 1 leek, top and tailed and finely sliced
• 2 or 3 potatoes (depending on size), peeled and cut cubes
• 350g frozen or fresh broccoli florets
• 1 garlic clove, peeled and finely chopped
• 750ml veg or chicken stock
• Parmesan rid, if using
• Good knob of butter
• Drizzle of oil. I used rapeseed
• Seasoning to taste, I like lots of pepper

Directions

1. In a stock pot that has lid add the butter and oil (the oil stops the butter burning). Add the leeks, turn the heat down to medium high. Pop the lead on a sweat them stirring occasionally for 10 minutes or until they are nice and soft. Add the Garlic and cook for a further minute.
2. Add the potatoes, stock and parmesan rind/ bring to the boil and then reduce to a simmer and simmer for 10 minutes.
3. After the 10 mins add the broccoli and simmer for a further 5 mins (if fresh might take it a bit longer to soften).
4. Once it has cooled slightly carefully pour into a blender. Blitz until smooth. Pour it back into the pan. Warm through, taste and season to your preferred taste. Enjoy