INGREDIENTS
1 tbsp olive oil
2 leeks, cut in half and finely sliced
1 garlic clove, peeled and crushed
1 brown onion, finely diced
4 cups vegetable stock
2 large potatoes, chopped into bite sized pieces
½ tsp salt
¼ tsp chilli powder
parsley
INSTRUCTIONS
Heat the olive oil in a Dutch oven or stockpot. Add the garlic, leek and onion and sauté for 5 minutes.
Add the stock and potatoes and bring the liquid to a simmer. Simmer the soup for 15 minutes or until the potatoes are tender.
Add the spices and simmer for another 5 minutes.
Divide over individual bowl and serve immediately.
bon appetit
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