Potato Yam and Leek Soup

Budget friendly, nutritionally dense and very tasty. This is a perfect cold day soup to warm your bones. Alternatively, this soup can be eaten chilled on a warm day! You can make the broth from scratch or just use filtered water to save a little.

Ingredients

2 tablespoons butter
1 ½ cups leeks (halved, washed well and sliced)
2 tablespoons garlic (finely chopped)
2 tablespoons fresh oregano (chopped)
1 teaspoon salt
½ teaspoon fresh ground pepper
1 teaspoon ground coriander seed
1 large yam (peeled and diced)
2 medium potatoes (roughly chopped)
2 ½ cups vegetable broth (home-made or low sodium package)

Directions

Add the butter and leeks to a medium sized pot, pre-heated on medium heat. Sweat (sauté without browning) the leeks for a few minutes, stirring occasionally.
Add the garlic, oregano salt, pepper and coriander to the pot and sauté for another 2 minutes.
Now add the yams, potatoes and vegetable broth or water. Bring to a boil and then reduce heat to medium low. Simmer until the yams and potatoes are cooked and soft then remove the pot from the heat and let it cool for 5 minutes.
Add to a blender or food processor and puree until smooth. Alternatively you can use an immersion blender.
Return the soup to a pot and re-heat if serving immediately, or transfer to storage containers and refrigerate or freeze.

PREP 20 mins
COOK 27.5 mins