2 c leeks
2 c potatoes
2 garlic cloves
4 c water or vegetable or chicken stockVEGETABLE SALAD
1 c teeny tiny baby potatoes
1 zucchini, chopped small
1 carrot, chopped small
6 baby radishes, quartered
1 c spinach, roughly chopped
1/2 c italian parsley, roughly chopped
For the soup heat a tablespoon of oil in a large pot. Gently fry the leeks until some start to turn a little golden. They all need to be soft and fragrant. Add the garlic and cook for a further few minutes.
Add the potatoes and water. Cover with a lid and cook over a low-medium heat for 40 minutes or until potatoes are cooked through.
Using a stick blender blitz until smooth. If you like a smoother consistency run the soup through a fine sieve. Season to taste.
Preheat oven to 200 degrees. Roast baby potatoes in a little oil until golden on the outside. Set aside.
In a large frypan heat a little oil. Gently cook the carrots until firm but cooked. Set aside.
In the same oil gently fry the shallot until golden. Add the zucchini and sauté until cooked but firm. Add the potatoes and carrots and toss through all the remaining ingredients. Season to taste.
Arrange soup into bowls and top with vegetables. Drizzle over a little oil.