The humble potato shines through in this dish, with a little help from green chillies and fresh coriander. They give the soup not only beautiful colour, but also a lovely dose of tangy heat.
Ingredients
- 1 tablespoon sunflower oil
- 1 tablespoon salted butter
- 4 cloves garlic - peeled and roughly chopped
- 1 small green chilli - finely chopped
- 2 leeks - finely chopped
- 3 carrots - cut into ½-inch pieces
- 3 medium potatoes - peeled and cut into ½-inch pieces
- 2 cubes vegetable stock
- 3 cups boiling water
- 1¾ ounce fresh coriander - 50g, leaves and stems, roughly chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chilli flakes
Instructions
Sauté the aromatics
- Heat the oil and butter together in a large saucepan over medium-low heat.
- Add the garlic and chilli, and cook for two minutes, until they begin to colour and soften.
- Mix in the leeks and cook for roughly five minutes, until softened.
Soften the carrots and potatoes
- Stir in the carrots and potatoes, increase the heat to medium and cook for five minutes, stirring occasionally, until they begin to soften.
Cook the potatoes through
- Crumble the stock cubes into the saucepan and add the boiling water.
- Set aside some of the coriander for garnish and stir the rest into the saucepan.
- Cover the pan and cook for 15–20 minutes, until the potatoes are very tender.
Blend and serve
- Take off the heat, then purée the soup using a hand-held blender.
- Return the pan to the hob, cook for a final two minutes, then stir in the salt, pepper and chilli flakes.
- Serve sprinkled with the reserved chopped coriander.