25 g butter
225 g trimmed leeks, roughly chopped
1 medium onion, peeled and roughly chopped
225 g potato, peeled and roughly chopped
1 1/2 tsp mild curry paste (optional)
600 ml vegetable stock
salt and pepper
single cream and chopped fresh coriander for serving
- Melt butter in a large pan and saute the vegetables, with the curry paste if using, for 2-3 minutes until they start to soften.
- Add the stock and bring to the boil. Reduce the heat, cover and simmer for 30 - 40 minutes until all the vegetables are soft.
- Puree the mixture in a food processor until smooth.
- Season with salt and pepper and serve hot with a swirl of cream and fresh coriander.