2019-03-Potato-and-Leek-Soup.jpg

Serves: 4

Preparation Time: 1 hour

Ingredients:

  • 1000ml vegetable broth

  • 1 jerusalem artichoke

  • 3 small potatoes

  • 1 leek - green leaves

  • 50ml coconut milk or oat cream

  • 1 tablespoon tamari

  • 1 tablespoon rice or apple cider vinegar

  • ½ teaspoon nutmeg

  • ½ teaspoon garlic powder or roasted garlic clove

Method:

  1. Prepare vegetable broth by adding 1000ml boiling water to stock powder or cube in saucepan. Stir so that cube or powder dissolves.

  2. Peel and chop potatoes and jerusalem artichoke and add to saucepan. Simmer for 20mins. until soft.

  3. Chop the leek (green leaves) and add to soup. Simmer for 5mins.

  4. Add coconut milk or oat cream, tamari, vinegar, nutmeg and garlic.

  5. Pour into high speed blender and blend until smooth or blend in the saucepan using a hand-held blender.

 

Penny recommends:

  • Sprinkle with seeds, sesame and fresh herbs (e.g. coriander, parsley, chives) before serving.

© 2019 Reconnect with Nature.

Artwork by Jon Gilbert

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