2 Large Onion
500g Organic Carrots
150g Maris Piper Potatoes
1 litre Water
2 Quixo Vegetable Stock Cubes
30g Greenvale Salted Butter
1 level tsp Stonemill White Pepper
6g Chives, chopped
Wash and cut the leeks into medium sized rings.
Peel the potato and cut into small chunks.
Peel the carrots and cut into medium size rings.
Peel and chop the onion into small chunks.
Melt the butter in a large saucepan and sauté the onions for a couple of minutes.
Add the potato, leeks, carrots and water and bring to the boil.
Crumble in the stock cubes, season with the pepper and a little salt.
Cover and simmer, stirring occasionally, for 15-20 minutes until the vegetables are tender.
Serve topped with the chopped chives.