Immuno-stimulant Potato & Leek Soup

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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

Use this recipe to stave off coughs and colds during the flu season. It is flavourful, smooth and rich to the palate and has a wealth of health benefits for all the members of your family. The Thermomix is simply being used in this recipe as a speedy way to chop ingredients to save time.
Prep Time 45 mins
Cook Time 7 hrs
Total Time 14 hrs 45 mins
Course Main Course
Cuisine Clarke Tribe Favourites, Flavour Mash-up
Servings 8 people
Calories 244 kcal


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

Onion Mix

  • 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

Spice mix

  • 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.

Onions Mix

  • 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.

Spice Mix

  • 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.


Cumin is believed to be an immuno-stimulant. Similarly the high levels of vitamin C in paprika, lemon rind and coriander is good for warding off illness. Fenugreek and nutmeg have trace minerals with similar effect. Ginger is an anti-odidant with multiple anti-inflammatory pathways as well. They are a great addition to meals around the cold and flu season.


Calories: 244kcalCarbohydrates: 51gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 16mgPotassium: 861mgFiber: 5gSugar: 2g
Tried this recipe?Let us know how it was!

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