Adore Yoga Blog

I'm often being told "Oh, you're a Pom - you must be used to this weather!" Well, there are a number of reasons why I call Australia home and Summer in Sydney is just one of them. However, when the winter weather closes in, I revert to type and head for the kitchen blender to whip up warming, nourishing soups. From spicy Indian lentil soups through to traditional English pea and ham, we live on soup during the winter months. This is one of my favourites, courtesy of my friend Jane, the queen of hearty soups!

Leek and Potato Soup

2 carrots
2 sticks of celery
2 medium onions
400g leeks
2 cloves of garlic
3 medium potatoes
Olive oil
2litres chicken or veggie stock
Salt and pepper to season

Method
• Slice the garlic, celery, carrots and onions
• Wash and cut the leeks into 1cm slices
• Place a large pan on a high heat and add 2 tablespoons of olive oil
• Add all your chopped ingredients and mix together
• Cook for around 10 minutes until the carrots have softened and the onion and leeks are lightly golden
• Dice the potatoes into 1cm cubes
• Add the stock to the vegetables, then add the potatoes
• Stir and bring to the boil
• Reduce the heat and simmer for 10 minutes with the lid on
• Season with salt and pepper
• Serve like this or use a liquidizer/hand blender to make it smooth