Potato Leek Soup

We love warm soup in winter and potato and leek is one of our favorites. I have made this one without using vegetable stock as I have come across many people who can't have yeast. The stock does give a lovely flavor and of course you could substitute the herb salt with sea salt and stock to taste. However we really enjoyed it made according to the following recipe.

INGREDIENTS

1 kg  potatoes, chopped

1 medium sized leek, sliced

1 medium brown onion, diced

1 small stalk celery (I used the leaves and all as it was organic)

Small sprig parsley, chopped

2 cloves garlic, crushed

4 tsp herb salt

2 1/2 cups water

2 1/2 cups rice milk

1 Tbs olive oil for frying

METHOD

• Fry onion, leek, celery, parsley and garlic for a few minutes until soft.
• Add potato, water and salt and bring to the boil.
• Turn down to a simmer and continue to cook until potatoes are soft and mushy.
• Turn off, add rice milk and blend with a stick blender.
• Heat a little more if necessary and serve. 

Delight thyself also in the LORD; and he shall give thee the desires of thine heart.  (Psalms 37:4)

Posted By: Natasha Mansour