Monsoon Coast

Fiery Potato and Leek Soup

Ingredients: 

2 TBL butter

2 TBL olive oil

2 medium leeks, white and green separated and chopped.

3 russet potatoes, chopped.

2-4 tsp Ethiopian Berbere or Adobo Seco

Salt to taste

6 cups veg stock or water.

Garnish

Lemon juice

Olive oil

Chile flakes

Spices Used: Ethiopian BerbereAdobo Seco
6 Servings
Instructions: 

1 – In a large pot, heat olive oil and butter.
2 – Add white parts of leek, and sauté 5 minutes.
3 – Add green parts of leek, and sauté 5 minutes.
4 – Add potatoes, sauté 5 minutes.
5 – Add Ethiopian Berbere or Adobo Seco, and Salt to taste. Cook 1-2 minutes.
6 – Add stock or water, bring to a simmer. Lower heat and cover. Cook for 20 minutes or until potatoes are soft.
7 – Blend soup until smooth. Adjust seasoning.
8 – Garnish and serve with nice bread.
 
Monsoon Coast

Take this winter favourite to a Fiery level.

Serves 6

Show Spice Level 1

Spice Level 3

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Ingredients: 

2 TBL butter

2 TBL olive oil

2 medium leeks, white and green separated and chopped.

3 russet potatoes, chopped.

2-4 tsp Ethiopian Berbere or Adobo Seco

Salt to taste

6 cups veg stock or water.

Garnish

Lemon juice

Olive oil

Chile flakes

6 Servings
Instructions: 

1 – In a large pot, heat olive oil and butter.
2 – Add white parts of leek, and sauté 5 minutes.
3 – Add green parts of leek, and sauté 5 minutes.
4 – Add potatoes, sauté 5 minutes.
5 – Add Ethiopian Berbere or Adobo Seco, and Salt to taste. Cook 1-2 minutes.
6 – Add stock or water, bring to a simmer. Lower heat and cover. Cook for 20 minutes or until potatoes are soft.
7 – Blend soup until smooth. Adjust seasoning.
8 – Garnish and serve with nice bread.