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Take this winter favourite to a Fiery level.
Ingredients
2 TBL butter
2 TBL olive oil
2 medium leeks, white and green separated and chopped.
3 russet potatoes, chopped.
2-4 tsp Ethiopian Berbere
Salt to taste
6 cups veg stock or water.
Garnish
Lemon juice
Olive oil
Chile flakes
Instructions
1
In a large pot, heat olive oil and butter.
2
Add white parts of leek, and sauté 5 minutes.
3
Add green parts of leek, and sauté 5 minutes.
4
Add potatoes, sauté 5 minutes.
5
Add Ethiopian Berbere And Salt to taste. Cook 1-2 minutes.
6
Add stock or water, bring to a simmer. Lower heat and cover. Cook for 20 minutes or until potatoes are soft.
7
Blend soup until smooth. Adjust seasoning.
8
Garnish and serve with nice bread.
Spices Used: Ethiopian Berbere