25 MINUTES | FEEDS 4

Potato, leek & turmeric soup

This is everything I want during the colder months. It’s also delicious blitzed up if you’re team smooth soup!

METHOD

1.Heat the oil or ghee in a large saucepan over medium then add the leeks. Fry for 5 minutes, stirring every so often, until softened.

2.Add the celery, carrots, chilli flakes and a pinch of salt. Fry for 3 minutes.


3.Add the potatoes, garlic, thyme and turmeric. Stir to coat the veg in the turmeric then add the stock. Simmer with the lid on for 15 minutes until the veg is tender.


4.Taste for seasoning then spoon into bowls with extra chilli flakes, extra herbs and a squeeze of lemon to serve, if you like.


INGREDIENTS

2 tbsp ghee or oil

2 medium leeks, sliced and rinsed (they can be quite muddy so make sure to wash them thoroughly!)

2 celery sticks, sliced

2 large carrots, chopped

Pinch of chilli flakes

2 large potatoes, chopped

1 large garlic clove, finely chopped

½-1 tsp ground turmeric, to taste

1 tsp dried or 2 sprigs fresh thyme or rosemary

1 litre veg or organic chicken stock

Squeeze of lemon

Sea salt and pepper, to taste