With the Autumn weather rolling in, we have had a few friends out and about with a cough and one friend even bed ridden for several weeks. Try this soup with my immuno-stimulant spice mix to stave off those nasty cough and cold germs. It is simply tastes ‘warm’ without a sense of being spicy or hot.
Potato and Leek Soup - Immune Booster
Slow Cooker Starting Point
- 2 teaspoons vegetable stock paste or cubes to the normal (mix) volume of 5 litres without adding the liquid
- 1 litre water boiled
- 2 kilograms potatoes chopped into chunks, about 4cm cubes, shapes doesn't matter
- 2 leek inedibles revoved, chopped into 4 pieces each
- 2 shallots bulb and stem, chopped in half each OR
- 1 small onion quartered, WITH
- 60 grams chives, fresh chopped into 5cm lengths, putting some aside for garnishging
- 20 ml olive oil
- 0.5 teaspoon paprika, ground
- 0,5 teaspoon cumin, ground
- 0.5 teaspoon nutmeg, ground
- 0.25 teaspoon coriander, ground
- pinch fenugreek, ground
- pinch sumak, ground
- 1 tablespoon lemon rind, fresh finely grated
- 1 knob ginger, fresh finely grated
- 1 medium sized, mild chilli sliced into rings, half for spice mix, half for garnishing
Preparing the Slow Cooker
- Add stock and boiling water to the slow cooker. (I use home made stock paste prepared in my Thermomix.) Stir until the stock is distributed through the water.
- Add potatoes, 1 kg at a time into the Thermomix and blitz for 10 seconds at speed 5. Tipping each batch of potatoes directly into the slow cooker.
- Add leek and either the shallot or, onion and chives, to Thermomix in batches that never more than half fill the pot. Blitz them for 3 seconds at speed 5. Tip each batch of onion blend into a bowl.
- Add butterfly whisk to empty Thermomix bowl and return in all onion blend plus olive oil. Cook for 20 minutes, at 100 degrees Celsius at speed 1. Then add to the slow cooker.
- Add remaining ingredients, with half the chilli put aside, into a small bowl and lightly mix with the handle of a teaspoon. Test the aroma to ensure it is balanced and adjust quantities accordingly.
- Add the spice mix to a clean dry Thermomix bowl with butterfly whisk in place. Cook off for 12 minutes at 120 degrees Celsius at speed 1. Then add to the slow cooker.
Cooking and Serving
- Stir all ingredients in the slow cooker through and allow to cook for approximately seven hours. When cooked either blend with a stab mixer or in the Thermomix to make a rich, smooth texture.
- Serve in a bowl, garnishing with remaining chives and chilli or a fresh garnish alternative. Consider serving with a side of bread.