POTATO LEEK SOUP
INGREDIENTS:
- 4 leeks, cut into chunks
- 8 medium potatoes, peeled and cubed
- 2 zucchinis, cut into chunks
- 3 onions, chopped
- 4 cloves garlic, chopped/minced
- ¼ cup olive oil
- 1 tbsp. salt
- ½ tsp. pepper
- 1 tsp. garlic powder/crystals
- ½ tsp. ground ginger
- Pinch of turmeric
- 3 tbsp. honey
- Handful of fresh parsley or spoonful of dried scallions/chives to garnish
In a large soup pot, heat the oil and sauté the onions for about 7 minutes. While the onions are cooking, prep the rest of the ingredients. Add the garlic, leeks, potatoes, zucchini, and spices to the pot, drizzle the honey over the mixture, and stir well. Pour in enough water to mostly cover the vegetables.
Cover the pot, leaving a small opening, and bring it to a boil. Once boiling, reduce the heat and let the soup simmer for 1.5 to 2 hours.
After cooking, allow the soup to cool slightly, then use an immersion blender (also known as a zhuzher) to cream the soup. Alternatively, you can purée it in a blender or food processor using the S blade.
Transfer the soup into containers to freeze, or store it in the fridge for up to 4 days. When ready to serve, reheat and enjoy!
 |
| ENJOY ! |
