0151 648 0388

Leek & Potato Soup

Be the envy of your hosuehold with this stunning Vegetarian dish. Eget magna fermentum iaculis eu non diam phasellus vestibulum. In dictum non consectetur a erat nam at. Donec et odio pellentesque diam volutpat. Tempus imperdiet nulla malesuada pellentesque elit eget gravida cum. Netus et malesuada fames ac. Dictum non consectetur a erat. Pharetra massa massa ultricies mi quis.

Isus nec feugiat in fermentum. Ultricies leo integer malesuada nunc vel risus commodo viverra maecenas. Lobortis elementum nibh tellus molestie nunc non blandit.
Nisi porta lorem mollis aliquam ut porttitor leo a diam. Purus in massa tempor nec feugiat nisl pretium fusce. Semper quis lectus nulla at volutpat diam ut venenatis.


3 tbsp olive oil

1 clove garlic, minced

2 tbsp minced ginger

1 medium carrot, diced

1 large onion, diced

1 aubergine, finely diced and salted

1 small green pepper, chopped

1 small red pepper, chopped

1 punnet mushrooms, finely sliced

400g tin of chopped tomatoes

2 tbsp tomato puree

1 tbsp fresh oregano

1 tbsp fresh rosemary

300ml vegetable stock

150g fresh spinach leaves, washed and chopped

3 tbsp butter

3 tbsp plain flour

700 ml milk

100g grated cheddar cheese

lasagne sheets

finely grated parmesan cheese.


  1. Preheat the oven to 190 degrees/ gas mark 5.
  2. Heat the oil in a wok/frying pan, add the garlic, ginger, carrot, onion and saute for 4-5 minutes.
  3. Next, add the aubergine and peppers and saute for 3-4 minutes – constantly tossing them.
  4. Add the mushrooms, tomatoes, tomato puree, oregano, stock and seasoning. Allow it to boil, reduce the heat to simmer, cover and cook for 30 minutes.
  5. Stir in the spinach thoroughly and cook for a further 2 minutes.
  6. For the sauce – melt the butter in a saucepan, add the flour and stir over a medium heat until it comes from the saucepan and forms a ball.
  7. Remove the saucepan from the heat and slowly pour in the milk, return to a medium heat and bring to the boil, stirring constantly. Add the cheese and stir until melted. Season to taste.
  8. Pour a third of the cheese sauce into the base of a large oven-proof baking dish. Cover with a third of the pasta, then half the vegetable mixture. Repeat layers using the vegetables and pasta.
  9. Finally cover the top with the remaining sauce, ensuring all of the pasta is covered.
  10. Sprinkle the parmesan cheese over the top and bake for 40-45 minutes, or until the top is golden brown.

Shop for the ingredients below.

Have any Questions regarding ingredients?
Call Us...

0151 648 0388

We have over twenty five years experience of supplying the very best fresh vegetables and fruits to households and businesses on the Wirral.

Our online shop is now closed.

We will no longer be doing home deliveries or collections.

Thank you to all of our loyal customers – our shop will still be open as usual.

Many thanks

Fine Fruits

Our Store