Minoo picked a theme of leek for this week’s South Arm Multicultural Community Kitchen.
The first recipe is Leek and Potatoes Soup from Jamie Oliver. We served the soup as it is. Alternatively, you can pulse the soup using a hand blender or liquidizer until smooth.
Ingredients
- 2 carrots, peel and dice
- 2 sticks celery, dice
- 2 medium onions, chop
- 2 cloves garlic, minced
- 400g leeks, chopped
- 400g potatoes, dice
- olive oil
- 2 organic chicken or vegetable stock cubes
- sea salt
- freshly ground black pepper
- 1/2 teaspoon dried thyme
Source: Jamie Oliver
Instructions
 Cut the ends off the leeks, quarter them lengthways, wash them individually under running water as leeks may have dirt or sand in between the leaves. |
 Place a large pan on high heat and add 2 tablespoons of olive oil. Saute onions and follow by garlic.
Add all chopped vegetable except potatoes. Mix with a wooden spoon. Cook for a few minutes until onion and leeks are golden. Season with thyme. |
 Add potatoes and 1.8 litres of boiling water. |
 Stir in chicken stock cubes until dissolved. Bring to a boil. Reduce the heat and simmer for 10 minutes, covered or until the carrots have softened.
Season with salt and pepper. |
 Minoo used an organic chicken boullion cubes. |