Leek curry soup
A creamy leek, curry and potato soup, with fresh apple as a garnish. The mint adds a light, fresh note when serving.
Serves: 4 people
Preparation: approximately 15 minutes
Cooking: approximately 20 minutes
Total time: approximately 35 minutes
Ingredients
- 3 leeks, approximately 600–700 g before cleaning
- 1 onion
- 1 apple
- 2 cloves of garlic
- 1 tablespoon curry powder
- 1 potato
- 1 litre vegetable stock without unnecessary additives
- olive oil
- 200 ml unsweetened whipping cream
- salt and pepper to taste
- a few fresh mint leaves
Preparation
- Clean the leeks
Trim off the root ends and the tough dark green parts of the leeks. Cut the stalks lengthways and wash them carefully between the layers. Then slice the leeks into rings. Set aside a small amount of the fine leek rings for the garnish. - Chop the onion and garlic
Peel and finely chop the onion. Peel the garlic and chop it finely. - Dice the potato
Peel the potato and cut it into small cubes. - Prepare the mint
Wash the mint leaves and leave them to drain.
Method
- Soften the vegetables
Heat a splash of olive oil in a large soup pot over a medium heat. Add the leeks, onion and garlic and cook for a few minutes until the vegetables begin to soften without browning too much. - Cook the curry powder
Add the curry powder and cook for about 1 minute, until the spices become fragrant. - Cook the soup
Add the potato, vegetable stock and whipping cream and bring the soup to the boil. Reduce the heat and simmer gently for about 15 minutes, or until the potato is completely soft. - Prepare the apple
Meanwhile, peel the apple and cut it into small cubes. Set the apple aside for the garnish. - Blend the soup
Blend the soup with a hand blender until smooth. - Season to taste
Taste the soup and season with salt and pepper. If necessary, heat the soup briefly over a low heat without letting it boil vigorously. - Serve the soup
Divide the soup between four bowls and garnish with the diced apple, reserved leek rings and a few mint leaves.
