Here is my Eco Mum Potato and Leek Multi-Vitamin Soup recipe for you try to out at home!
You will need:
4 – 5 medium sized ORGANIC potatoes (desiree are best but will work with sweet potato too for a different taste)
2 organic leeks
2 medium organic onions
10 cloves organic garlic, chopped
30g pure butter or coconut oil
1 tsp chopped fresh ginger
1/8 tsp ground turmeric
1/8 tsp ground cumin
1/8 tsp mixed herbs (or ¼ cup of chopped Italian fresh herbs)
1/8 tsp ground coriander seeds
2 bay leaves
¼ cup whole flaxseeds
1 tbsp Spirulina powder
3 tbsp pure, natural vegetable bullion (or natural stock cubes – no MSG!)
½ tsp ground pink, Celtic Sea or Himalayan Rock salt
5 cups Stinging Nettle infusion – warmed to about 40 degrees celcius
1 cup pure raw cream, yogurt or curds
Step 2. Dice onions, garlic and leeks. Peel and chop potatoes. Place leeks, onion, garlic into hot pan with knob of pure organic butter or coconut oil. Stir until leeks are soft.
Step 3. Add peeled, chopped potatoes into pan, stirring constantly with ½ - 1 cup of Stinging Nettle infusion, to stop sticking.
Step 4. After about 5 minutes on high heat with constant stirring, add herbs, spices and spirulina powder and stir to mix thoroughly.
Step 5. Pour over the remaining Nettle / Stock infusion and add flaxseeds and salt. Place lid on pot and simmer for 30 minutes.
Step 6. Remove soup mix from heat and allow to cool slightly. Using a stick mix (blenders are a hazard with hot soups!) blend the soup mix until smooth. At this point, you can add a raw egg for a velvety, smooth texture or you can add millet or flax meal for thickening (don’t use flour!)
Step 7. Stir in raw cream or substitute then serve immediately. Serve with crusty sourdough spelt bread brushed with minced garlic and butter. YUM!
Keeps very well for up to 5 days in the fridge and freezes like a dream.
The Eco Mum xo