POTATO AND LEEK SOUP
Prep time: 10 minutes
Cooking time: 30 minutes
3 x potato
3 x leek
1-1.5L vegetable stock
Sprinkle of numeg + cinnamon
Wash the leeks thoroughly under water for a few minutes before cutting off the ends, and splitting them down the middle. Once this is done, chop up finely so you have small thin slices of leek and place them into a saucepan on medium heat for 5 minutes with oil, stirring occasionally.
Dice up the onion and add it to the mix, stirring for a further 5 minutes or until translucent in colour, adding extra oil if necessary.
While this is happening, make sure the potatoes are washed, and peeled. Then chop them up into 2cm pieces to be placed with vegetable stock, and spices, into the saucepan once the onions are done cooking. There should be enough stock to cover the vegetables, add more if necessary (remember we can always add more later if it is too gluggy).
Bring this mixture to a simmer and leave (stirring occasionally) for a further 25 – 30 minutes. By this point, the potatoes should be nice and tender to touch (can be easily squished using the side of a knife) and we know it is cooked.
Using a hand held blender, mix the ingredients together until they form a smooth soup- like consistency.
Taste the soup, if it is too gluggy, more stock can be added, or milk to serve. Also note if it needs more spices! If it is good to go- then serve hot.