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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.
Servings Prep Time
8people 45minutes
Cook Time Passive Time
7hours 7hours
Servings Prep Time
8people 45minutes
Cook Time Passive Time
7hours 7hours
Ingredients
Slow Cooker Starting Point
  • 2 teaspoons vegetable stock pasteor cubes to the normal (mix) volume of 5 litres without adding the liquid
  • 1litre waterboiled
  • 2kilograms potatoeschopped into chunks, about 4cm cubes, shapes doesn’t matter
Onion Mix
Spice mix
Instructions
Preparing the Slow Cooker
  1. 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.
  2. 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
  1. 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.
  2. 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
  1. 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.
  2. 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
  1. 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.
  2. Serve in a bowl, garnishing with remaining chives and chilli or a fresh garnish alternative. Consider serving with a side of bread.
Recipe Notes

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.


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