Monsoon Coast

Fiery Potato and Leek Soup

Take this winter favourite to a Fiery level.


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.


Lemon juice

Olive oil

Chile flakes

Spices Used: Ethiopian Berbere
6 Servings

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.