Leek Potato Soup

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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