|Sat Fat 4.5g|
Melt the butter in a medium saucepan, add the onion and potatoes and cook for about 5 minutes. Now add the parsley, 1tsp of the chives, and the vegetable stock, bring to a steady simmer and cook for 10 minutes or until the potatoes are soft.
Add the milk and then blend the soup until smooth and season with salt and milled pepper.
Serve the soup with the chopped ham and the remaining chives.
400g Fluffy potatoes (such as Maris Piper or King Edward), peeled and cut into small cubes
1 onion, finely chopped
750ml vegetable stock
200ml full fat milk
1tsp chopped fresh parley
2tsp freshly snipped chives
2 slices of roast ham, roughly chopped
With smoky chorizo and fresh tomatoes, simple ingredients and a really easy method, why not try this dining trend in your own home and tap in to tapas?
Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl
Add some colour to your recipe bank with this tantalizingly tasty Buddha Bowl. This trendy and refreshing dish is perfect for those warmer evenings with loved ones.
Vegan or Vegetarian? No problem - just replace the tuna with more avocado and you're good to go!
This recipe is great for getting through the sprouts at Christmas - the added blue cheese adds a different dimension. Try throughout the year with other leftover vegetables.
This campaign was originally produced in the framework of a programme co-financed by the European Union