Serves four, no count. The ginger makes this a very warming soup in winter.
200g/7oz washed and trimmed leeks, thinly sliced
100g/3.5ozs chestnut mushrooms, finely chopped
Spray oil
0.5tsp ground ginger
2 Oxo vegetable cubes
1200ml/2pints hot water
juice of 0.5 lime
black pepper
1. Spray a large saucepan with oil and heat. Add the leeks and mushrooms. Cover and cook very gently about 5-7 minutes, stirring now and again.
2. Add the ginger and the crumbled vegetable cubes, then stir in the hot water. Bring to a simmer and cook gently a further 10 minutes or until the leeks and mushrooms are cooked.
3. Stir in the lime juice and season with plenty of black pepper.