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Recipe ideas from the National Trust.
Ingredients
1 tbsp sunflower oil
1 onion, peeled and sliced
2 leeks, trimmed, washed and sliced
1 litre vegetable stock
Zest and juice 2 oranges
Salt and pepper
Method
Heat the oil and add the onion and the leeks.
Cook for 3-4 minutes.
Add the stock and bring to the boil.
Season well.
Simmer until tender.
Stir in the orange juice and zest.
Liquidise using a soup blender. |