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Inspired by the French vichyssoise, this creamy veg soup ticks all the boxes: affordable, comforting and filling.

More than 1 hour

Makes 4½ litres

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Ingredients:

Basic potato and leek soup:
  • 2 Tbsp (30ml) olive oil
  • 2 Tbsp (30ml) butter
  • 2 packets (300g each) leeks, sliced
  • 8 sprigs thyme
  • 6 cloves garlic, chopped
  • 2kg potatoes, cubed
  • 5 cups (1.25L) vegetable stock
  • 4 cups (1L) water
  • 3-4 tsp (15-20ml) salt and milled pepper
  • 2 cups (500ml) cream
Nutty roasted cauli version:
  • 2 packet (300g each) cauliflower florets
  • Glug oil
  • 1 packet (100g) each pumpkin seeds, almonds and hazelnuts

Method:

  1. For basic potato and leek soup, heat oil and butter in a large 6-8L pot.
  2. Sauté leeks, thyme and garlic for 5 minutes or until softened.
  3. Add remaining ingredients and simmer for 30-35 minutes or until potatoes are soft.
  4. Remove thyme and blitz soup with a stick blender until smooth.
  5. Season and serve as is, or try the following:
  6. For nutty roasted cauli version, toss cauliflower with olive oil and roast at 200°C for 25-30 minutes or until golden.
  7. Toast seeds and nuts in a dry pan until fragrant. 
  8. Remove and chop finely.
  9. Stir cauliflower into warm basic potato and leek soup and serve topped with toasted nuts and seeds.
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