Cumin Spiced Potato And Leek Soup Recipes

MOROCCAN SPICED POTATO LEEK SOUP - MOM'S RECIPE

Steps:

• Heat up a large pot on medium-high and add your chopped leeks. Cook for 4 minutes while continuously stirring. Add your diced potatoes and submerge in water. Add your bouillon cube and all of your spices and cover your pot. Cook for 20- 25 minutes.
• Remove the lid and check the consistency of your potatoes. They should be completely cooked (almost mushy). Remove from heat and let cool down for 10 minutes before adding to the blender. Blend your soup until completely smooth and pour back into the pot.
• Reheat on low heat and check the consistency. If the soup is too thick for your liking add 1/2 cup of almond milk (or any milk you like) and stir.

SPICED LEEK AND POTATO SOUP

Steps:

• Put all the ingredients in the Froothie Evolve. Start the smooth soup function. It will be ready in 30 minutes
• Heat a little oil in a saucepan. Add the onion and leeks and cook gently for 5 minutes so they soften but don't brown.
• Stir in the garlic (crushed or chopped), the potatoes and the spices. Then add the coconut milk and stock. Simmer for 20 minutes until the potatoes are fully cooked.
• Transfer the soup in batches to a blender and blitz. Alternatively use a stick blender.
• Serve with chopped parsley or croutons

CHIPOTLE LEEK AND POTATO SOUP

Steps:

• Melt butter in a large pot over medium-low heat. Add leeks and salt; cook, stirring often, until very soft, about 20 minutes. Stir in red bell pepper and garlic; cook and stir for 2 minutes. Add chipotle pepper, cumin, thyme, and white pepper; cook and stir for 2 minutes.
• Stir vegetable broth and potatoes into the pot. Bring to a boil; reduce heat to low and cover. Simmer soup, stirring occasionally, until potatoes are tender, about 30 minutes. Stir in milk and cream. Remove from heat and let cool slightly, 10 to 15 minutes.
• Puree soup with an immersion blender to desired smoothness. Simmer until heated through, about 5 minutes.