olive oil
1 leek, halved & sliced
2 stalks celery, sliced
4 carrots, halved & sliced
8 oz small yukon gold potatoes, halved & sliced
salt / pepper
1/2 tsp coriander
1/2 tsp ginger
1 quart broth
3 good dollops of plain full-fat yogurt
saute veg slowly in olive oil until softening
add potatoes / seasonings / broth
bring to a boil, then simmer until potatoes done
off heat
wandblend briefly, leave lots & lots of chunks
divide soup into 3 food storage containers
wait 3-5 minutes
add dollop of yogurt to each container, stir gently
No comments:
Post a Comment