POTATO SOUP

What to wear and what to cook? Who knows with our crazy Melbourne weather.

Our twist on a potato soup is perfect for these in between days, with a zesty lime dressing.

Can be a vegetarian soup but also a perfect second meal for left over chicken.

We're cooking our Soup in a Le Creuset cast iron pot, blending it up with a Bamix, serving the deliciousness in our Loveramics crockery and eating it with our Krof Cutlery.

INGREDIENTS

SOUP

• 2 tbsp olive oil
• 1 leek, cleaned and chopped
• 2 large boiling potatoes, peeled & chopped
• 2L chicken or vegetable broth
• 200g broccoli, chopped
• 200g cauliflower, chopped
• 2 cups shredded chicken (Optional)
• Approx 2 tsp salt & pepper to taste

LIME DRESSING

• 50ml fresh lime juice
• 50ml extra virgin olive oil
• 1 small clove garlic, grated
• 2 tbsp coriander, chopped
• 1/2 tsp salt

METHOD

1. Cook onion and leek in the olive oil, for approx 3 mins
2. Add the potatoes, and cook for another 2 mins, stir occasionally
3. Add the broth and simmer until potatoes are almost through
4. Add cauliflower, cook until soft
5. Add broccoli, cook for 1 min
6. Grab your Bamix & blend until smooth
7. Season to taste with salt & pepper
8. Add chicken and re-heat
9. Combine all the dressing ingredients in a seperate bowl
10. Pour the soup into individual bowls
11. Drizzle dressing on top

Enjoy!!