Potato and Leek Soup

Gluten free │ Dairy free │ Vegetarian/Vegan │ Nut free

Potato and Leek Soup

Serves: 4 | Total Time: 25 minutes

INGREDIENTS

• 500g white potatoes, peeled and cubed
• 200g sweet potato, peeled and cubed
• 1 cup water
• 2 cups vegetable stock* (ie. Massel)
• 1 brown onion, diced finely
• 1 garlic clove, finely grated
• 2 large leeks, white parts only, diced
• 2 zucchinis, peeled and diced
• 1 Tablespoon (20g) coconut oil
• Pepper, to taste

* If you own a Thermomix (or Bellini), I recommend using 2Tbsp vegetable stock paste mixed in 2 cups water.

I recommend using organic produce where possible

PREPARATION

1. In fry pan, heat oil 1 teaspoon oil over medium heat. Add diced onion and grated garlic, and sauté until browned, about 3 minutes.
2. Place cubed potatoes, leek, zucchini, sautéd onions, 3 teaspoons oil, stock and water into a saucepan. Cover and bring to the boil; then simmer for about 20 minutes, or until potatoes easily break apart with a skewer.
3. Puree vegetables with a stab mixer. If you like the consistency thinner, add another ½-1 cup water and blend again.
4. Season with freshly ground pepper and enjoy!