You know when a vegetable is at its absolute best, leeks right now are just awesome!

They are so crisp, they just snap if you try to bend them. They have a vibrant green colour, they're so so sweet and not a bit string.

So I'm making my favourite leek soup. It's really quick, only takes 25 minutes from start to table, uses the whole leek and is healthy as!

 

INGREDIENTS

1/2 cup bulgur wheat

1 cup puy lentils

1 onion, roughly chopped

3 bay leaves

2 cups leeks, shredded

1/2 cup shredded parsley

2.5 litres water

2 chicken breast, skinless

1/4 tsp salt

1/4 tsp cracked pepper

 

METHOD

Combine all the ingredients in a large saucepan and bring to the boil, Skim to remove all the impurities.

Reduce the heat and simmer for 20 minutes, skimming Remove the chicken breast and shred the meat back into the soup.

Serve with some crusty bread buttered with avocados.