INGREDIENTS

• Serves 4
• 1 leek finely sliced (green ends cut off and first few layers removed)
• 5 potatoes (peeled, washed and cut into quarters)
• 1 tbsp freshly grated turmeric
• 1 tbsp butter or ghee
• 1.5 L water
• Salt and pepper
• Fresh bread

METHOD

1. In a medium pot melt the butter and add the leek. Allow to caramelise by stirring every few minutes until the leek is clear and translucent and begins to turn slightly brown. Add the potatoes and add 1.5L water with a lid on top. 
2. Bring to the boil then reduce to a medium heat and simmer for 10 minutes. 
3. Add the grated turmeric and cook for another 7-10 minutes before removing from the heat. 
4. Use a stick blender to blend into a thick soup, adding more warm water if need be.
5. Season to your liking and serve with fresh bread.

Recipe and photos by Anastasia Zolotarev. Click here to see her blog.