Potato leek soup from Ellen Zaeyen can be prepared in 35 minutes. You make this dish with Immuno botanico-mix, ORAC botanico-mix & Olive Oil - Verde Salud from Amanprana. This recipe from the Belgian kitchen is delicious as Appetizer, Side dish, Lunch & Soup. It also fits perfectly in a Vegetarian & Vegan diet.
Ingredients for potato leek soup
- 350 g potatoes
- 3 large leeks
- 4 cloves garlic
- 2 onions or vegetable stock cubes
- 50 ml Verde Salud olive oil
- Amanprana ORAC Botanico-mix mild
- freshly ground pepper
- 1 ½ l Pineo water
- (soy) cream (optional)
Preparation of potato leek soupClean the potatoes well and grate them finely by hand or using a food processor. Wash the leeks and cut them into thin rings; peel the garlic cloves. Heat the oil in a pan, crush the garlic and add it to the oil, let it fry gently for 1 minute, add the leeks and let them fry gently for 3 more minutes whilst stirring carefully. Then add the water, the grated potato, the stock cubes and 1 teaspoon of salt and bring to the boil. Stir well, put on low heat, cover the pan and let it cook for 25 minutes. Stir in the cream, taste the soup and flavour with pepper and salt.
Tip from Ellen:
Delicious with wholemeal toast or baguette.