Detox soup
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
50
MINUTES
CUISINE
COURSE
Starter
Method
In a medium-sized saucepan, heat the olive oil over a medium-high heat. Add the onion first, moving it around in the pan, until it begins to soften and turn translucent about two minutes.
Add the leeks, celery and potato, coating everything in the oil and letting it cook for another five or so minutes, stirring regularly. Make sure nothing sticks to the bottom of the pan. Season generously with sea salt and plenty of freshly cracked black pepper.
Add 1.5 litres of cold water to the pan, bring slowly to the boil and then turn the heat down and leave to bubble gently for around 45 minutes. Check the seasoning again and then serve with plenty of chopped chives sprinkled over.
Ingredients
4 medium onions, peeled and diced
3 leeks, white parts only, sliced thinly
2 sticks of celery, chopped
2 medium potatoes, peeled and cubed
3 tbsp of good olive oil
sea salt
black pepper
bunch of chives, chopped
Method
In a medium-sized saucepan, heat the olive oil over a medium-high heat. Add the onion first, moving it around in the pan, until it begins to soften and turn translucent about two minutes.
Add the leeks, celery and potato, coating everything in the oil and letting it cook for another five or so minutes, stirring regularly. Make sure nothing sticks to the bottom of the pan. Season generously with sea salt and plenty of freshly cracked black pepper.
Add 1.5 litres of cold water to the pan, bring slowly to the boil and then turn the heat down and leave to bubble gently for around 45 minutes. Check the seasoning again and then serve with plenty of chopped chives sprinkled over.
