New Potato, Coriander and Leek Soup
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 500 g new potatoes, scrubbed
- 3 leeks, trimmed
- 40 g butter or 40 g olive oil
- 1 tablespoon black mustard seeds
- 1 onion, chopped
- 3 garlic cloves, sliced
- 1 liter vegetable stock
- 2 tablespoons grated nutmeg
- coriander, roughly chopped
- salt and pepper
- 1⁄4 teaspoon cayenne pepper
- parsley
-
TO SERVE
- warm bread
directions
- Halve each potato, then halve the leeks lengthwise and then cut them accross into thin shreds.
- melt the butter in a heavy based saucepan. add mustard seeds, onion, garlic and potatoes and fry gently for 5 minute.
- add stock and nutmeg and bring to the boil.
- reduce heat, cover and simmer for 10 min or until potatoes are tender.
- stir in the leeks and corriander and cook for a further 5 minute.
- season and serve with warm bread with the parsley sprinkled over it.
- I have also sometimes added some cream to this soup and then put in a food processor or blender.
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