Potato and leek soup

INGREDIENTS

1 leek

1 tbsp coconut oil

2 large carrots

2 celery sticks

2 large potatoes

1 sweet potato

half a teaspoon of ground cumin

half a teaspoon of ground coriander

half a teaspoon of chilli flakes

2 garlic cloves

1 litre of water plus 200ml homemade chicken stock

salt and pepper to taste

20g flat leaf parsley

SERVES: FOUR

PREP: 10 MINUTES

COOKING: ONE HOUR

TOTAL: ONE HOUR AND TEN MINUTES

DIFFICULTY: EASY

METHOD

Peel and chop the potatoes and carrots.

Chop the leek and celery.

Add the coconut oil to a large saucepan and heat until melted.

Add the leek, celery and carrots and cook for 5 minutes.

Add the cumin, coriander, chilli and garlic and sauté for 2 minutes.

Add the potaots and cook on a low heat for a further 8 minutes.

Add the water and stock and bring to the boil.  Reduce the heat and simmer for 45 minutes.

Serve with some freshly chopped parsley.