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If you’re craving a warm hearty dinner but you don’t want to spend hours in the kitchen then this recipe is for you. One of the easiest recipes I know. If you want to keep it healthy you can skip the pinwheels. Or if you want to try them but you’re vegan – just swap the cheddar cheese with a vegan one. There’re different options for the serving and it’s all up to you. This is just an idea.

The ingredients are for 2 portions but you can always add more. The cooking time – 20/25 minutes.

All you need is:

  • 2 leeks
  • 3-4 potatoes
  • 150g puff pastry /1 sheet/
  • 2tbsp cream cheese /50g/
  • Cheddar cheese/ vegan cheese
  • 1 cube/sachet vegetable stock mix
  • 1 spring onion
  • 2tsp Marmite/vegan one/
  • 2 garlic cloves
  • Chives
  • Butter
  • Salt and pepper

And of course – a blender. Unfortunately, I don’t know what else you can use to blend the veggies but if you don’t have it at home you can just leave them as they’re chunky – it’s still a delicious soup.

1.Wash the leek and make sure you check between the leaves for dirt. And then cut it.

2. Heat up a large pot with a knob of butter over a medium heat and add the leek. Cook for 6-7 minutes until it’s softened. Meanwhile you can peel and cut the potatoes and chop the garlic.

3. Once the leek have softened, you can separate couple of spoons from it and put on a side for later – this will add texture to the soup.

4. Add the potatoes, the garlic and the stock mix to the pot. Mix everything well and add 750ml water. Cook for 15 minutes or until the potatoes are cooked.

5. Grate some cheese. Slice finely the spring onion.

6. Cut 2 squares from the puff pastry. Put the pastry in a tray with a non-stick baking paper and cut a diagonal slice in each corner (just don’t cut all day way to the centre).

Step 1

7. Spread each square with marmite and sprinkle the spring onion and some of the cheese. Then fold every other corner forming a pinwheel, like in the picture. Top with more cheese. Cook in the oven for 8-10 minutes.

Step 2
Step 3
Step 4
Step 5

8. After the potatoes are cooked, add the cream cheese and blend the soup (add some boiled water if your mixture is too thick). Stir in the reserved leek and sprinkle some black pepper.

Looking fine

9. To serve, you can sprinkle some chives and extra black pepper on top. And that’s all! Enjoy!

Yummmm

What’s your favourite hearty dish?

Sβ™₯tβ™₯aβ™₯yβ™₯Wβ™₯eβ™₯iβ™₯rβ™₯d

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