Potatoes, leeks, garlic and thyme are all in season in Autumn, so get to the farmer's market and try this super easy seasonal recipe for the weekend.
In Australia there'll be a lot of family lunches happening this weekend for Mother's Day, so it's the perfect time to make smart consumer choices when it comes to all things edible. Buying seasonal produce (or growing it if you can!) is an important step in reducing your carbon emissions. Imported food uses unsustainable amounts of energy. Buying locally farmed, seasonal fruit and veggies is better for the environment, your health and your community.
Seasonal Potato and Leek Soup
Ingredients:
Two garlic bulbs, unpeeled, cloves separated
1 tablespoon olive oil
3 medium leeks, trimmed and sliced
1 1/2 tablespoons fresh thyme leaves
3 cups vegetable stock
3 large potatoes, chopped (avoid peeling the skins to reduce your food waste. All the fibre is in the skins anyway!)
Instructions:
1. Roast the garlic - preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper, place garlic on the tray and drizzle with a little bit of olive oil. Roast the garlic for 12 to 15 minutes or until soft. Leave the garlic to stand until it's cool enough to touch, then squeeze garlic from skins. Discard skins.
2. Heat olive oil in a large saucepan, adding leeks and the thyme. Sautee for 6-8 minutes or until soft. Add stock, 2 cups cold water and potatoes. Cover and bring to the boil. Reduce heat and allow to simmer, uncovered, for 12 to 15 minutes or until potatoes are cooked. Add the roasted garlic.
3. When all ingredients are nice and soft, turn off the stove - it's time to blend the soup into a smooth and creamy concoction! You can use a food processor, blender or hand blender. Process the soup until it reaches your desired consistency.
4. You can eat the soup straight away or pour it back into the saucepan with 1/2 cup of water, a sprig of extra thyme and some salt and pepper and heat it until it's piping hot, as the blending will cause the soup to cool slightly.
Voilà!