Spicy Potato and Leek Soup with caramelised garlic and lemon myrtle
1 bulb garlic (peeled and left whole)
2 medium onions (peeled and left whole)
3 red/purple sweet potatoes
1 stick celery
1 pint cream (570ml)
Spice Mix – TOASTED TOGETHER (cummin, marsala, curry and cardamon)Ground Cummin 2 tsp
Garam Marsala 2tsp
Curry Powder 1tsp
Lemon Myrtle 1tsp
1 bunch coriander (root and leaves)
1 or 2 Leeks
2 royal blue potatoes
Caramelise onions with garlic, butter and brown sugar.
Add peeled chopped sweet potato, royal blue potato, carrot, celery and toasted spices.
Add cream, stock, coriander and lemon myrtle.
Simmer until all is tender, then puree.
Slice leek and add to soup.
Simmer again for 10 minutes and serve hot with crème fraiche and toasted leek (green part of stalk) as garnish (shred).