Spicy Leek and Potato SoupServes 4
Syn free
8oz (225g) leeks
8oz (225g) potatoes
1 onion
600ml vegetable/chicken stock
150ml skimmed milk
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon ground ginger
2 teaspoons turmeric
1 teaspoon garam masala
Peel and chop the leeks, potatoes and onion. Place in a large saucepan with the stock and spices. Bring to the boil and simmer for 45 minutes. Leave to cool. Liquidize and return to the pan with the milk. Season. Reheat when ready to serve.
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