Leek and potato soup with Garlic bread

Ingredients:

• 1 tbsp oil.
• 1 tsp butter.
• 4 potatoes, peeled and cubed.
• 1 large leek, washed thoroughly and chopped.
• 1 onion, sliced.
• 2 cloves garlic, mashed.
• 500ml vegetable stock.
• 500ml water, or as needed.
• Salt.
• Pepper.
• Rosemary.
• Thyme.
• Coriander/mint leaves.
• Lemon juice.
• 200ml coconut milk.

Method:

• Fry the onions and leek in a pan with a mix of oil and butter for 2 minutes.
• Add potatoes, garlic, rosemary, thyme, salt and pepper.
• Add vegetable stock and simmer until potatoes are cooked.
• Once the potatoes are ready, take it off heat and let cool.
• Blend the mix, then add coconut oil and lemon juice.
• Put on heat and add water slowly until it gets to a desired consistency.
• Garnish with coriander/mint leaves.

Garlic bread

Ingredients:

• 1 French baguette.
• 4 tbsp butter.
• 4 tbsp garlic, finely chopped.
• 2 tbsp fresh parsley, finely chopped.
• Salt.
• Pepper.
• Lemon juice.

Method:

• Slice the baguette 🥖 into 1/2 inch slices but don’t cut through, leave the base intact.
• Mix butter, garlic, parsley, salt, pepper and lemon juice and apply the paste in between the slices.
• Cover baguette with foil from bottom and sides, leaving the top open.
• Preheat oven to 200 degrees Celsius and leave the baguette until slightly brown n crisp on top.
• Serve on the side with soup.

Enjoy and let me know when you try it! ✌🏼

xoxo

Zeeya J