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Leek Potato Soup

July 15, 2019 Chetna Chopra Leave a Comment

Making a smooth transition from summer salads to soul soups. Something to comfort and cuddle-up through theses days of downpour. Today I made this pureed Leek Potato Soup from freshly harvested produce from Krishi Cress farm. Garnished this plant-based bowl with caramalised leeks and evoo. Perfect companion for a weekday (eat-clean) dinner situation.

Ingredients:

3 leeks, sliced

2 potatoes (semi-boiled)

1 onion

5 cloves garlic

3 cups vegetable stock

1 tablespoon olive oil

Method:

  1. Cook leeks in olive oil over medium heat until golden.
  2. Add in the roughly chopped potatoes, onion and garlic to the pan with leeks
  3. Season well with salt and freshly ground pepper and toss again. Cook till vegetables are soft with the lid on.
  4. Uncover the pan, pour in the vegetable stock, bring to the boil and simmer until the vegetables are just cooked.
  5. Remove from heat and let it chill to room temperature
  6. Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning.
  7. Garnish with caramelized leeks and evoo

 

 

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Gobbler

I’m addicted to pretty much all things good: fresh and seasonal produce, ethical coffee, vegetable gardens, kombucha, Indian spices, traditional recipes, all things fermented, raw cacao, food literature, IPA, greens, love, highland's peaty whisky, chemical reactions, homemade ginger beer, G&T Piedmontese vino, acidic and fruity light roast Kenyan beans, aged cheese, environmental, sustainability, human ecologies, indigenous communities, El Salvadorian bourbon coffee, food justice, social movements, agroforestry, sour dough, grappa, food memories, biodynamic agriculture and my mamas food. Follow me for real, honest and delicious food stories from around the globe – my curiosity has no end! For collaborations and queries email me at: chetna.chopra90@gmail.com

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