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Potato and Leek Soup

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 2-3 people

White bowel, green soup with cream and pepper.
Ingredients

1 tbsp butter or olive oil (extra virgin cold pressed) or coconut oil (extra virgin)

1 onion – diced

4 potatoes – skin on, washed, chopped

2 leeks white parts – washed and diced

2 celery stalks, washed and chopped

3-4 garlic cloves – diced

½ tsp cumin powder

½ tsp oregano herbs

¼ tsp chilli flakes

½ tsp turmeric powder

½ tsp coriander

½ tsp salt (sea or pink)

½ tsp black pepper

1 litres water

Preparation

  1. In a large saucepan heat the butter / oil on a medium heat
  2. Add the onion and cook for 4 mins
  3. Add the potatoes and cook for 2 mins
  4. Add the leeks and cook for 2 mins
  5. Add the celery and garlic, and cook for 2 mins
  6. When the vegetables are half cooked, add the spices and water.
  7. Bring to boil then simmer on very low heat.
  8. Cook for 20 minutes
  9. Turn off heat and leave for 10 mins
  10. Use a food stick mixer and blend everything

Serve in bowls with a dallop of plain, natural yoghurt topped with pepper.

Notes:

– Always stir the vegetables when cooking

– Always keep the lid on when cooking