Leek and herb soup
	Serves 6 + glutenfree For the best results use fresh herbs for this Wintery soup. However, if fresh ones are not available, use dried but be sure add no more than a teaspoon of each as dried herbs are more potent.		roast tomato and basil broccoli and stilton carrot and sweet potato curried pumpkin roast red pepper thai coconut and lime aubergine and cumin leek and herb spinach and mushroom

	50ml Olive oil 1 onion 3 cloves garlic 3 leeks Fresh thyme Fresh sage Fresh oregano 1 bay leaf 1 medium sized potato 750ml stock or water and stock cubes 100ml whipping cream salt and black pepper	Sauté the onion, garlic and leeks in the olive oil until the vegetables are soft and starting to brown. Do this slowly to allow the flavours to develop. About halfway through add the fresh herbs. Add the chopped potato and stock and simmer lightly with the bay leaf until the potatoes are very soft. This will take about 30 minutes. Add the cream, season with the salt and pepper, take off the heat and whizz up in a jug blender until fine . Adjust the seasoning if necessary.
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