Curried leek and potato soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 1 | large | Onion, chopped |
| 4 | larges | Leeks, washed & sliced |
| 12 | ounces | Potatoes, diced |
| 1 | pinch | Arame weed |
| 1 | teaspoon | Rosemary |
| ½ | teaspoon | Curry powder |
| 1¾ | pint | Water |
| 1 | Garlic clove | |
| Soy sause, to taste | ||
Directions
Heat oil in a soup pot & saute the onion & leeks for 5 minutes. Add the potatoes, arame, rosemary, curry powder & water. Stir well, bring to the boil, reduce heat, cover & cook for 20 minutes. Blend until smooth in a blender with the garlic clove & soy sauce. Reheat & serve.
David Scott & Claire Golding, "The Vegan Diet" File