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

  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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