Potato, leek and roasted macadamia soup

10 min prep time

40 min cook time

Serves 4 people

25g NUTS PER SERVE

Ingredients

Heat the olive oil in a large saucepan over medium heat. Add the garlic and leeks. Season with salt and sauté for 2-3 minutes.
Add the potatoes, thyme and macadamias. Continue to sauté for a further 5 minutes until the vegetables are slightly tender and the macadamias are toasted. Add the stock and bring to a boil.
Reduce heat and allow the soup to simmer for 15-20 minutes until the potatoes are soft.
Using a stick blender or food processor, blend the soup until thick and creamy. If the soup isn’t as silky as you’d like, pass it through a fine sieve to remove any lumps.
When ready to serve, place the soup over low heat. Stir through the cream and season to taste with salt and pepper. Ladle generous spoonfuls of soup into serving bowls.
To garnish, drizzle with macadamia oil, additional cream and sprinkle with croutons, thyme leaves and roasted macadamias.

To make this recipe dairy free, simply substitute the thickened cream for coconut cream or your preferred non-dairy milk.

Recipe courtesy of Australian Macadamias (https://www.australian-macadamias.org/consumer/)

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