The humble potato shines through in this dish, with a little help from green chillies and fresh coriander. They give the soup not only a beautiful colour, but also a lovely dose of tangy heat.
1 tbsp sunflower oil 1 tbsp salted butter 4 garlic cloves, peeled and roughly chopped 1 small green chilli, finely chopped 2 leeks, finely chopped 3 carrots, cut into 1cm pieces 3 medium potatoes, peeled and cut into 1cm pieces 2 vegetable stock cubes 850ml boiling water 50g fresh coriander, leaves and stems, roughly chopped ¼ tsp each salt and black pepper ¼ tsp chilli flakes
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