This soup is really easy to make and perfect for those chilly winter evenings. It also keeps really well and thus is an excellent meal-planning winner for the week.
This healthy leek and potato recipe is really easy to make and is naturally creamy – thanks to the potatoes.
What You Need:
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 300g leeks, cleaned and sliced
- 2 cloves garlic, very finely chopped
- 1 tsp dried herbs, such as thyme or rosemary (or a pinch of both)
- ½ tsp ground coriander
- 2-3 bay leaves
- 4 large or 6 medium potatoes, peeled, chopped
- 1 litre of good-quality vegetable stock
- 2 to 3 tablespoons of coconut cream (optional)
- Pinch of sea salt, to taste
- Pinch of freshly ground black pepper, to taste
- Fresh chives, for garnishing
- Lemon juice (optional)
Method:
1/ Add the oil to the pan and saute the onions and leeks, adding the garlic after a minute or two.
2/ Add the dried herbs to the pan and saute for 30 seconds and then add the chopped potatoes and litre of vegetable stock.
3/ Bring to a boil and allow to simmer until the potatoes are cooked through.
4/ Discard the bay leaves. Using a hand-held blender, blend the ingredients together with the coconut cream to form a thick soup. Add a little water as needed.
5/ Season with salt and pepper to taste and a squeeze of fresh lemon juice (if desired) and serve with chopped chives and another drizzle of olive oil.
