Add pistachios and orange to jazz up this autumnal potato soup.
It’s that time of year when our bodies start craving warmer food but we’re not quite ready for the heavy weight stews that signal Winter. We have a great recipe for a leek and potato soup, using seasonal veg with a twist.
This potato soup is creamy and filling, and the perfect lunch to take with you to the office. It uses moderately priced vegetables and can be prepared in a big batch ready for freezing thus making it great for all the family.
Ingredients:
2 tbsp of olive oil + more for serving
4 leeks
2 stalks of celery
2 cloves of garlic
2 potatoes
2 cups of vegetable broth
¼ cup of coconut milk
A handful of crushed pistachio
A slice of orange
Instructions:
Pan fry the chopped white part of the leeks and finely chopped celery in olive oil until soft. Stir in the garlic, (previously chopped and rested on the board for 10mins), and sauté for another minute.
Add chopped potatoes and vegetable broth and bring to a boil. Let the soup simmer for approximately 30minutes.
When ready, add the coconut milk and puree the soup until creamy. Return to the stove, stir in the finely chopped green part of the leeks and reheat the soup.
Finish with a handful of crushed pistachios, a slice of orange and a dash of olive oil.
If you love soup you will want to check our our recipe for Lentil Soup with ginger, lemon and turmeric!