This soup is a great way to use up all the huge rocket leaves left over from the summer break that are too spicy to use in a salad.
Fresh from the garden: rocket, leek, potatoes, onion, garlic, coriander
Recipe source: Melissa
Serves: 6 or 24 tastes
What to do:
- To make the curry paste: Peel the ginger and finely chop. Measure the rest of the spices into the bowl of the mortar, add the ginger & gently pound to a mash with the pestle.
- To make the soup: Fill the kettle to the 1.5 litre mark and set it to boil.
- Peel and finely chop the onions. Peel and finely chop the garlic cloves. Wash the leek under running water, peeling off the ugly layers, and checking underneath and trimming roots.
- Wash the rocket in several large bowls of cold water and shake dry over the sink. Finely chop the stalks and the leaves and reserve in a large bowl. Wash the potatoes but do not peel them and chop into 2cm dice.
- Heat the oil in the large stockpot over gentle heat. Add the curry blend and a grind of pepper and cook for 3 to 4 minutes. Add the onion and leek and cook until soft for about 5 minutes. Add in the chopped rocket, potatoes and garlic, stir in and then sweat for a few minutes with the lid on and the heat low.
- Carefully add the boiling water and the bouillon and bring to a boil. Reduce heat, cover and simmer for 10 minutes.
- Meanwhile wash the coriander and pat dry, then add into the soup just before blending.
- Puree the soup using the stick blender until super smooth and then check if you need to add any more salt. You probably will!
- Ladle into soup bowls and serve.