Potato & Leek Soup

I could eat soup everyday – no matter the weather.

It’s the perfect Winter warmer, but it also reminds me of childhood Summer holidays spent in French Villas.

This recipe is one of our ultimate favourites – homemade, filling, nutritious and healthy, it’s so good served with a side of Garlic Bread or Toast (Gluten Free if needed).

Vegan, Gluten Free, Simple & Prepared in our Home with Organic Ingredients.

We hope that you enjoy it as much as us.

Ingredients

• Olive Oil (1-2 Tablespoons approx..)
• Teaspoon Black Mustard Seed
• Teaspoon Whole Fenugreek
• Teaspoon Turmeric
• 1-2 Large Onions (diced)
• 2-3 Garlic Cloves (diced)
• 2 Leeks (sliced thinly)
• 2-3 Large potatoes (chopped into cubes)
• 3-4 Sprigs Fresh Parsley
• 1 Litre Vegetable Stock
• Bunch of Coriander to serve (optional garnish)
• 1 Green Chilli (optional garnish)
• 1 Red Chilli (optional garnish

Method

1. Add Olive Oil to a Wok or Saucepan and heat
2. Add Mustard Seed, Turmeric and Fenugreek to pan
3. Fry/Saute for 1 minute
4. Add Onion, Garlic & Leeks
5. Fry until Onion is translucent
6. Stir in Potato
7. Add Parsley
8. Add Vegetable Stock
9. Add Salt & Pepper (to taste)
10. Stir, Bring to the Boil & Simmer for 20 Minutes until Potato is soft (desired texture)
11. Blend to desired texture (we like our soup chunky)
12. Serve into bowls topped with Coriander & Sliced Chillies