Creamy Leek & Potato Soup w/ Feta

Leeks are bitter, pungent and sweet. So they are good to pacify Pitta and Vata Doshas. Leeks are a vitamin archive, enriched with niacin, riboflavin, thiamine, and all essential amino acids. and are loaded with vitamin A, iron and calcium. Last but not the least, they are rich in fibre and have the compound Allicin which helps reduce cholesterol and blood pressure.

Ingredients (6 servings)

1 tbsp Extra Virgin Olive Oil

1 Leeks (medium, trimmed, chopped)

Sea Salt & Black Pepper (to taste)

1 Yellow Potato (medium, peeled, chopped)

3 cups Vegetable Broth

Plus more water

1/2 cup Feta Cheese

Fresh Coriander (chopped, for garnish)

Directions

In a large pot, heat the oil over medium heat. Add the leeks, salt, and pepper and sauté\

for five to eight minutes. Add a splash of broth if needed.

Mix in the potatoes and season with additional salt and pepper. Cook for another

three to five minutes.

Add the broth and bring it to a boil. Lower the heat to a simmer and cook, mostly covered,

for 20 to 25minutes or until the potatoes are fork-tender.

Remove from the heat and use an immersion blender to blend the soup until smooth.

Divide into bowls and top with Feta and coriander. Enjoy!

If you want extra flavour sauté thinly sliced leek greens and add to the soup for garnish. Sprinkle roasted cumin powder.

Serve with crostini made from dark bread.