In a Liverpool kitchen not altered since the early ’80s, Grandma digs out her trusted saucepan and clicks on the temperamental stove. Me and my brother have slept during the 4½-hour journey and are recharged, while Mum and Dad nurse a hot cup of tea and shake off the stress of the M1. We eagerly await the ladles of rich leek and potato soup – it engulfs us with a warm hug and we dip in hunks of crusty white bread spread with an inch-thick slab of butter. It turns out the secret to her legendary soup is a metric ton of butter. And yes, it nourished our souls, but here’s a version that nourishes our bodies, too.

INGREDIENTS – Serves 4 Takes 40 minutes

FOR THE CORNBREAD

Oil or softened butter, for greasing

140g (5oz) wholemeal (wholewheat) flour

100g (3½oz) polenta (fine cornmeal)

3 tsp baking powder

¼ tsp fine salt

250ml (9fl oz/1 cup) skimmed milk (or dairy-free alternative)

30g (1oz) butter, melted

2 tbsp runny honey

1 medium free-range egg, lightly beaten

FOR THE SOUP

2 tbsp olive oil

4 large leeks, finely sliced

1 brown onion, finely chopped

2 garlic cloves, crushed

2 large red potatoes (about 450g/1lb), unpeeled and cut into 3cm (1¼in) cubes

½ head cauliflower (about 400g/14oz), cut into small florets

1.2l (40fl oz/5 cups) vegetable stock

200g (7oz) frozen peas

2 tbsp reduced-fat crème fraîche or sour cream

1 tsp lemon juice

Salt and ground black pepper

METHOD

For the cornbread, preheat the oven to 210°C (190°C fan/410°F/gas 6–7). Grease a 20cm (8in) springform cake tin (pan) with a light layer of oil or softened butter and line with baking paper.

In a medium bowl, mix the flour, polenta, baking powder and salt. Make a well in the middle of the dry ingredients and pour in the milk, melted butter, honey and egg. Stir into a smooth batter. 

Scrape the batter into the cake tin and bake for 20–25 minutes until a skewer poked into the centre comes out clean. Set aside until ready to serve (let the cornbread cool for 10 minutes before slicing).

Meanwhile, for the soup, place a large pot over a medium heat and add the olive oil, leeks, onion and a pinch of salt, stirring to coat with oil. Pop on the lid, turn the heat to low and sweat for 8–10 minutes until soft. Remove the lid, stir in the garlic and cook for a few minutes more so the vegetables catch a light tinge of golden colour.

Add the potatoes, cauliflower and stock, bring to the boil over a high heat, then reduce to a light simmer for 15 minutes, or until the cauliflower and potatoes are tender. Add the peas and cook for a further 2–4 minutes.

Using a hand blender (or food processor or blender) blitz your soup until smooth. Add the crème fraîche, lemon juice and a generous amount of freshly ground black pepper, then blend again. Taste and season with salt, if needed. Ladle the soup into bowls and serve with wedges of warm cornbread alongside.

NOTES

The soup will keep in an airtight container for up to 3 days in the fridge, or 3 months in the freezer. 

Store the cornbread wrapped tightly in a cool, dry place for up to 3 days. If wrapped securely it will last up to 10 days in the fridge, or 3 months in the freezer.

Everyday Comfort by Katie Pix (Quadrille, £25) – Photography Izy Hossack