- 2 leeks
- 1 onion
- 1 large potato
- 1 vegetable stock cube
- 1 garlic clove
- 50g dried dates
- 1 tsp mixed spice
- A handful of thyme
- 1 bay leaf
- 150ml full cream milk
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 600ml boiling water
- Vegetable peeler
- Large pan with lid
- Measuring jug
- 1.
Trim the roots and top 3cm off the leeks then halve the leeks. Rinse out any grit and finely chop them. Peel and finely chop the onion and potato. Warm a large pan for 2 mins over a medium-low heat. Add 1 tbsp olive oil, the leeks, onion and potato. Season with salt and pepper. Cover and sweat over a low heat for 10 mins to soften them.
- 2.
Fill your kettle and boil it. Crumble the stock cube into a heatproof jug and pour in 600ml boiling water. Stir to dissolve the stock cube. Peel and crush the garlic. Finely slice the dried dates.
- 3.
Stir the garlic and half the dates into the pan. Add 1 tsp mixed spice, the thyme sprigs (keeping a sprig back for garnishing) and the bay leaf. Pour in the stock, cover and bring to the boil. When boiling, turn the heat down. Simmer for 15 mins till the veg are very soft. Fish out the thyme sprigs.
- 4.
Pour 150ml milk into the soup, then ladle it into a blender and whizz till smooth, or use a hand-held blender to blitz the soup in the pan Add more water or milk if it’s a little too thick.
- 5.
Taste and adjust the seasoning if you think it needs more salt or pepper. Ladle into warm bowls and top with the remaining sliced dates and a few thyme leaves to serve.
- Tip
Eat & Keep
This soup will keep in the fridge for up to 3 days or freeze for up to 3 months Add all the thyme leaves and dates to the soup before blending, then cool and chill or freeze in sealed containers. Defrost overnight and reheat till piping hot.