Friday, 3 June 2011

Leek Ginger & Coriander Soup

Just sharing with you a recipe for a light and healthy soup. Big hearty soups are a staple diet for me in the winter so I thought this light soup would make a nice spring/summer alternative.

you will need:

2 large leeks
1 inch of root ginger
1 small bunch of fresh coriander
1 medium potato
2 garlic cloves
olive oil for frying
300ml veg stock
salt and pepper to season

method:
 
  1. Remove the tough outer leaves of the leeks, slice and wash.
  2. Peel and dice the potato. Then in a large pan heat the oil, gently fry the leeks crushed garlic and grated ginger until the leeks soften and season.
  3. Add the diced potato, veg stock and all but a few leaves of the coriander.
  4. Simmer until the potato is soft, then blend the soup. I have a hand blender I can put directly into the pan.
  5. Serve into bowls and garnish with the remaining leaves.


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