Spiced Leek, Potato and Lentil Soup
The classic leek and potato soup gets a reworking with spices to add flavour and lentils to add bulk
- Serves:
- 4
- Ready in:
- 15 to 30 mins
Ingredients
- 1 tbsp cumin seeds
- 40g butter
- 4 medium leeks, trimmed and sliced
- thumb-size piece fresh root ginger, peeled then grated
- handful fresh coriander, stalks finely chopped
- 1 fat red chilli, deseeded and finely chopped
- 1 large (250g) Maris Piper or King Edward potato, peeled and thinly sliced
- 175g split red lentils
- 1 lt gluten-free vegetable stock
- 300ml semi-skimmed milk
- 4 tbsp half fat crème fraîche or creamy yoghurt, to serve
Method
- 1
Put a large saucepan over a medium heat then add the cumin seeds. Cook for two minutes, or until toasty and fragrant. Set ½ tsp of the toasted cumin seeds aside for later.
- 2
Add the butter to the pan, let it melt and sizzle around the cumin, then stir in the leeks, ginger, coriander stalks and most of the chilli. Cover and let the flavours sweat together for five minutes.
- 3
Stir in the potato and lentils, then the hot vegetable stock and milk. Bring to a boil then simmer for around 15 minutes, or until the lentils are lovely and soft.
- 4
Blitz the soup in the saucepan using a stick blender or mix in a food processor, then season to taste with salt and pepper.
- 5
Ladle into bowls, add a swirl of crème fraîche or yoghurt, then scatter with the reserved chilli, toasted cumin and coriander leaves. Enjoy with warm naan bread.
Spiced Leek, Potato and Lentil Soup was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1 tbsp cumin seeds
- 40g butter
- 4 medium leeks, trimmed and sliced
- thumb-size piece fresh root ginger, peeled then grated
- handful fresh coriander, stalks finely chopped
- 1 fat red chilli, deseeded and finely chopped
- 1 large (250g) Maris Piper or King Edward potato, peeled and thinly sliced
- 175g split red lentils
- 1 lt gluten-free vegetable stock
- 300ml semi-skimmed milk
- 4 tbsp half fat crème fraîche or creamy yoghurt, to serve
- 1
Put a large saucepan over a medium heat then add the cumin seeds. Cook for two minutes, or until toasty and fragrant. Set ½ tsp of the toasted cumin seeds aside for later.
- 2
Add the butter to the pan, let it melt and sizzle around the cumin, then stir in the leeks, ginger, coriander stalks and most of the chilli. Cover and let the flavours sweat together for five minutes.
- 3
Stir in the potato and lentils, then the hot vegetable stock and milk. Bring to a boil then simmer for around 15 minutes, or until the lentils are lovely and soft.
- 4
Blitz the soup in the saucepan using a stick blender or mix in a food processor, then season to taste with salt and pepper.
- 5
Ladle into bowls, add a swirl of crème fraîche or yoghurt, then scatter with the reserved chilli, toasted cumin and coriander leaves. Enjoy with warm naan bread.
The classic leek and potato soup gets a reworking with spices to add flavour and lentils to add bulk
Spiced Leek, Potato and Lentil Soup was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
