EQUIPMENT NEEDED: A hand held immersion blender or a jug blender
FOR THE SOUP
- 2 leeks, thinly sliced
- 1 medium onion, diced
- 3 tbsp olive oil
- 2-3 cloves garlic, crushed
- 3 large potoes, approx 700g, peeled and diced
- 1 tsp dijon mustard (optional but tasty)
- 1/2 tsp turmeric
- 2.5-3 cups of stock, depending on how thick you want the soup
FOR THE TOPPING
- 1 spring onion, thinly sliced
- 3-4 chestnut mushrooms (or any type of mushroom you like) chopped in half and thinly sliced
- 1-2 tbsp cooked chickpeas
- 1-2 tbsp cooked green peas
- 1 tsp olive oil
- dash of tamari
- pinch of chilli flakes
- First add the olive oil to a large sauce pan and on a low to medium heat sweat the leeks, garlic and onion until tender
- Add the potatoes and stir around the leek and onion mixture for a few seconds
- Add the stock, mustard and turmeric and stir.
- Bring to the boil, then reduce heat, simmer and cover for 15-20 minutes or until the potatoes are cooked and soft.
- Once cooked, remove the pot from the heat and blend with an immersion hand blender, or transfer contents to a jug blender and blend until smooth and creamy.
- For the topping: saute all the ingredients EXCEPT the cooked green peas (boil or steam those separately) and chilli flakes.
- Sprinkle the topping (include the green peas and chilli flakes) onto the soup and serve, eat and enjoy!