Rocket soup with curry spices and coriander

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

1. 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.
2. To make the soup: Fill the kettle to the 1.5 litre mark and set it to boil.
3. 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.
4. 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.
5. 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.
6. Carefully add the boiling water and the bouillon and bring to a boil. Reduce heat, cover and simmer for 10 minutes.
7. Meanwhile wash the coriander and pat dry, then add into the soup just before blending.
8. Puree the soup using the stick blender until super smooth and then check if you need to add any more salt. You probably will!
9. Ladle into soup bowls and serve.