
Leek curry soup
Indulge your taste buds with this creamy leek curry soup. A warm, aromatic combination of leek, curry spices and a touch of cream — perfect for cold days.
Serves: 4
Preparation: 15 min
Cooking: 20 min
Total time: 35 min
Ingredients
- 3 leeks
- 1 onion
- 1 apple
- 2 garlic cloves
- 1 tablespoon curry powder
- 1 potato
- 1 litre vegetable stock
- Olive oil
- 200 ml cream
- Salt and pepper to taste
- A few fresh mint leaves
Preparation
- Slice the leeks and rinse them well. Reserve a small amount for garnish.
- Peel and finely chop the onion.
- Peel and finely chop the garlic.
- Peel and dice the potato.
Method
- Heat a splash of olive oil in a pot and sauté the leek, onion and garlic.
- Add the curry powder and cook briefly.
- Add the potato, vegetable stock and cream. Bring to a boil and simmer for 15 minutes.
- Meanwhile, peel and dice the apple.
- Blend the soup until smooth using a stick blender.
- Season with salt and pepper.
- Serve in bowls and garnish with apple, leek rings and mint leaves.