Saturday, 5 November 2016

Leek and Potato Soup, with Cumin

A simple winter soup, made with two medium leeks, four carrots, and two peeled potatoes, all roughly chopped. Cook in water in a lidded pan at a low simmer, until all the vegetables are soft. Mash. Cook again for at least twenty minutes, and puree with a hand-blender. 

Add some coriander leaf, a couple of pinches of ground cumin, a pinch of nutmeg, chicken stock, a dash of Tabasco sauce, and some Worcestershire sauce. Cook for another ten minutes, and serve. A real winter warmer!


Leek and Potato Soup, with Cumin

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