Yesterday was my second RunDay!!! Whilst the Dude rocked Preschool, I got a good run in. I was a total glutton for punishment because I decided to re-run Saturday’s killer, hilly route. Today’s run was about a mile shorter at 10.8 miles and I skipped the first nasty hill, but the rest was the same. I was lucky that this morning there was dense fog and it was cool, which made a significant difference. The course was a little shorter but I do feel like my legs were a bit stronger than Saturday, I made it slightly further up some of the hills although I was properly shattered by the end of the run.

10.8 miles in 1.50:37 at 10.15 pace. Faster than Saturday, I was happy about this.

And I haven’t posted a recipe on here for a while but this is a good one. I’m very fond of soup all year round, but if it’s cold where you’re reading this, you might like this one even more. This recipe came from The Complete Cookbook Vegetarian which is one of my favourite cooking books at the moment.

Leek and Potato Soup

Ingredients

3 tbsp butter

4 leeks, throughly washed and chopped

3 potatoes (see note below)

3 cups vegetable broth/stock

1 cup milk

1/4 teaspoon nutmeg

Directions

Melt the butter. Cook the leeks in the melted butter until a little soft…3 – 4 mins

Add the potato and the broth. Bring to a boil, turn down and simmer for 20 mins or so until soft.

Let cool slightly, then blend in batches in a food processor until smooth.

Return to saucepan, add the milk and nutmeg and heat carefully.

I used a mix of red potatoes and sweet potatoes because that was what I had in the house. It was delicious but next time I’ll try it with 2/3 normal potatoes and 1/3 sweet potatoes. It was a little too sweet even for me!

Enjoy.