The evenings are drawing in and soup is on my mind. I have been digging up my leeks at the community garden and so chicken and leek soup has been on the agenda. I make up a large pan of chicken stock to last me a week, using organic chicken wings cooked with carrot, celery, onion and herbs from the garden. I sauté the chopped up leek in butter and maybe a small amount of chopped up potato or maybe some butternut squash, all of which we have been growing as well. Once the leek has softened I add the chicken stock and cook for about 20 minutes. As I’m still not eating bread I had the idea to grill some halloumi and break it up over the soup. That little bit of extra saltiness is great.