Happy Meatless Monday!
Winter is nearly at an end in Perth, but with all this rain it makes you feel like cosy-ing up indoors, and soup is a super easy meal to make.
This soup is vegan and gluten free, and don’t leeks just have the most awesome flavour. Plus, I generally cook it all in the saucepan (including the blending) so there is less washing up. Winning.
Potato and Leek Soup
Ingredients
- 1 leek – washed, and the really green bits chopped off (I usually wash my leeks by cutting them in half lengthways and then I can really get inside and get all the dirt out)
- 1 potato – peeled (sometimes I don’t peel it, but otherwise it doesn’t turn out such a creamy colour)
- 1 stem/ stick celery
- 1 onion
- 1 clove garlic, chopped
- 2 cups water (I usually boil the kettle and add it hot)
- 1 teaspoon paprika
- 1 teaspoon smokey paprika (hey, I love the stuff!)
- Salt and pepper to taste
- Dash of olive oil
Method
Chop all the veggies into 1-2cm chunks. Add a tiny bit of olive oil to your saucepan and saute the leek and onion. Once it has cooked slightly (the onions will go translucent), then add in the water,potatoes, garlic and celery and let it simmer away, until the potatoes are cooked.
Add the paprika, salt and pepper, and whiz it up with your slender blender until smooth.
Garnish with croutons or herbs, and serve with bread (gluten free if that’s your thing), some chickpea chips or something else yummy you can dip in.
Or, go the insert option and you could add spiced chickpeas, tortilla chips, chilli or avocado (or all of those!)
P.S. If it isn’t the consistency you like, just add more water.
