1. Coriander and potato soupSauté 500 g potato cubes and 200 g leeks in butter. Add 50 g coriander and 1 litre chicken stock, and simmer until the potatoes are soft. Purée and add 125 ml (½ c) cream. Season with salt and pepper.
2. Roasted tomato soupArrange 1,5 kg sliced tomatoes, 6 garlic cloves, 4 onions, 4 celery stalks and a few sprigs of thyme on a baking sheet. Drizzle with olive oil and roast until the tomatoes are soft. Purée everything until smooth. Add 10 ml (2 t) tomato paste, sugar to taste and the juice of 1 lemon.
3. Ginger and sweet potato soup
Heat a little oil and fry 3 chopped leeks and 30 ml (2 T) grated ginger until glossy. Add the zest of 1 orange and 5 ml (1 t) curry or cumin powder. Add 1 kg peeled sweet potatoes and 1 litre chicken stock and cook until soft. Add 500 ml (2 c) milk or coconut milk and process until smooth. Scatter coriander over before serving.
(All three soups take about 25-30 minutes to prepare.)
More soup ideas:
- Carmen Niehaus, YOU food editor
T=tablespoon, t=teaspoon, c=cup