2 Leeks white part only sliced
3 cloves garlic crushed
1 tspn ground cumin
1 kg potatoes chopped
1.25 litres vegetable stock
1/2 cup skim milk
Lightly coat a frying pan with MCT Oil. Add the leek and garlic, and t TBSPN water to prevent
sticking, then cook over low heat, stirring frequently for 25 minutes, or until the leek turns golden.
Add the cumin and cook for 2 minutes.
Put the potato in a large pan with the leek mixture and stock, bring to the boil, reduce the heat and
simmer for 10 – 15 minutes, or until the potato is tender. Cool a little, then puree in batches, in a
processor or blender, until smooth. Return to the pan and season. Stir in the milk and heat
through before serving.
3 cloves garlic crushed
1 tspn ground cumin
1 kg potatoes chopped
1.25 litres vegetable stock
1/2 cup skim milk
Lightly coat a frying pan with MCT Oil. Add the leek and garlic, and t TBSPN water to prevent
sticking, then cook over low heat, stirring frequently for 25 minutes, or until the leek turns golden.
Add the cumin and cook for 2 minutes.
Put the potato in a large pan with the leek mixture and stock, bring to the boil, reduce the heat and
simmer for 10 – 15 minutes, or until the potato is tender. Cool a little, then puree in batches, in a
processor or blender, until smooth. Return to the pan and season. Stir in the milk and heat
through before serving.
Little Leakers
Leek And Potato Soup
