Winter Leek Soup
Serves 4 bowls INGREDIENTS 3 tbsp. olive oil 2 medium leeks 1 medium onion cube butter (optional) 1 herb stock cube 1 tsp. turmeric 1 medium floury potato 1,5 litre warm water To taste pepper and salt
Clean and slice the leeks and onion into half rings. Heat the oil in your soup pan and add the vegetables. Bake on medium heat until it has halved in size. Meanwhile cut the potato into cubes of about 1,5 cm.
Add the butter, stock cube and turmeric. Stir until the leek is covered in the spices, Add the potato and bake for another 2 minutes.
Pour in the hot water and bring to a boil. Turn the heat down and let simmer for half an hour.
Puree or blend the soup into a thick smooth soup. Add some pepper and salt to taste and enjoy.