Leek and Potato Soup with Spinach and Hazelnut Salsa
This classic soup gets an update with spoonfuls of a fresh, nutty spinach salsa.
View the method
- 2 tablespoons olive oil
- good knob of butter
- 1 onion, thinly sliced
- 1 large leek, thinly sliced
- 700 grams floury potatoes, peeled and diced 2cm (I used agria)
- 2 cloves garlic, crushed
- 2 teaspoons dried tarragon
- 5 cups vegetable or chicken stock
- ¼ small cabbage, thinly sliced sea salt and ground pepper
- Spinach and Hazelnut Salsa:
- 50-gram bag baby spinach
- small handful parsley
- ¼ cup olive oil
- finely grated zest 1 lemon
- 1 tablespoon lemon juice
- 1 clove garlic, crushed
- ½ teaspoon ground cumin
- ⅓ cup roasted hazelnuts or almonds, roughly chopped sea salt and ground pepper
- ⅓ cup sour cream
Back to ingredients
- Heat the oil and butter in a large saucepan and add the onion, leek, potatoes, garlic, tarragon and 1 teaspoon of salt. Cover and cook over a medium-low heat for 20 minutes, stirring and scraping the bottom of the pan occasionally to prevent it catching on the base. Add a splash of water if needed.
- Add the stock and bring to the boil, then reduce the heat. Partially cover with the lid and simmer for 30 minutes or until the potatoes are soft.
- Add the cabbage and bring back to the boil, then simmer for a few minutes until the cabbage is tender but still with a little bite to it. Season if needed.
- To serve: Ladle the soup into bowls and top with a spoonful each of the sour cream and Spinach and Hazelnut Salsa.
Spinach and Hazelnut Salsa
- Place the spinach and parsley in a large heatproof bowl and pour over enough boiling water to cover. Turn to wilt then drain and refresh in cold water. Place in a clean tea towel and squeeze out excess water. Fluff out the leaves and chop finely.
- Whisk the olive oil, lemon zest and juice, garlic and cumin together in a bowl and season. Stir in the spinach and hazelnuts or almonds.