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punched up potato and leek soup from The Perfect Blend by Tess Masters

Punched up potato and leek soup from The Perfect Blend

Creamy and luscious potato-leek soup
4 from 2 votes
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Prep Time 45 minutes
Cook Time 2 hours
Total Time 3 hours 15 minutes
Course Dinner, Lunch
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 head garlic
  • 1 teaspoon olive oil (extra virgin) plus 2 tablespoons
  • 2 leeks large, roughly chopped, white and pale green parts
  • 1/4 cup celery diced (33g)
  • 3/4 teaspoon sea salt
  • 6 cups potatoes yellow, peeled and diced (1 kg)
  • 1-1/2 cups cauliflower florets, chopped (150g)
  • 8 cups vegetable stock (low-sodium)
  • 1 teaspoon curry powder mild
  • 1/2 cup cashews raw (70g)
  • 1 tablespoon lemon juice (fresh) plus more to serve
  • 1 cup spinach baby, firmly packed, cut into ribbons, (44g)
  • 2 tablespoons chives (fresh) finely chopped

Notes

Reprinted with permission from The Perfect Blend, copyright 2016 Tess Masters. Published by Ten Speed Press, an imprint of Penguin Random House LLC.