SHOPPING LIST: Leek, Potato and Cauliflower Soup (makes 2 portions: 1 for today, 1 for Sunday's lunch)
Meal Plan 6, Saturday lunch (vegetarian)

[ ] 2 medium leeks (about 300 g once trimmed)
[ ] 300 g potatoes
[ ] 250 g cauliflower florets: the other half of Wednesday's cauliflower (kept in the fridge)
[ ] Reduced-salt vegetable stock cubes (1 whole cube)
[ ] Olive oil (2 tsp)
[ ] Black pepper

Cupboard check: stock cubes, olive oil and pepper are probably already at home.
Tip: rinse the sliced leeks well, because soil gets trapped between the layers.
Leftovers: one portion of soup. Cool it, cover it and keep it in the fridge for tomorrow's lunch.