Leek And Potato Soup With Melba Toast

1. Place a medium sized, heavy based pan on a low heat on hob
2. Add olive oil and spread, allowing spread to melt
3. Add onion, leek and potato. Mix through, ensuring all vegetables have an even covering of olive oil and spread mixture
4. Fix tight fitting lid to pan and allow vegetables to sweat for 10 mins
5. Remove lid and add stock, increase heat and bring to the boil, reduce heat and simmer for approximately 20 mins or until vegetables soften
6. As the soup is simmering, make your Melba toast
7. Pre-heat oven to 140°C, Gas 3
8. Toast wholemeal bread in toaster
9. Neatly remove crusts and carefully run a sharp knife inside the the full length of each slice of toast to create 2 equal pieces from each slice which will only be toasted on one side
10. Carefully scrape off any excess doughy parts on the untoasted side of each slice and cut into triangles
11. Place on a baking tray, untoasted side up in oven for approx. 20 mins or until all the Melba toast is evenly browned and the corners have neatly curled up
12. By this time, your soup will be cooked!
13. Turn off heat and blend with hand blender until a smooth silky texture is achieved
14. Season if required
15. Garnish with fresh herbs if desired and serve with melba toast.

Gaynor's Tip: Popular with most this nutritious and easy to prepare soup using only a few simple ingredients is an easy to prepare midweek warmer or dinner party course. It can easily be made in volume by doubling up quantities and will last for 2 or 3 days in your fridge.