15 May 2018


Leek & Potato soup.

1 large potato, chopped into chunks
organic butter
2 cloves of garlic, peeled and finely chopped
1 leek, washed, top and tail removed, chopped
2 small shallots, peeled and chopped
230g drained and cooked butter beans
390g carton of chopped tomatoes (mine was flavoured with basil & oregano)
250ml vegetable stock
1/2tsp ground paprika
1/2tsp ground sweet pepper
1/2tsp ground turmeric
1/2tsp ground cumin
fresh coriander, salt and pepper to serve

A simple little soup that is full of flavour.
In a pot par-boil the potato. In a pan on a medium heat, fry in butter the garlic, chopped leek and shallots until softened and lightly toasted. Drain the potatoes and in the pot add the butter beans, carton of tomato, vegetable stock and spices. Stir and leave to cook for 8-10 minutes or until potatoes are cooked through, before adding the contents of the pan and cooking for a further minute. Serve with chopped coriander and season to taste.

Serves 2-3