NEW POTATO & LEEK SOUP

SERVES 6-8

1 tsp parsley oil (see note)

1 large leek, green parts removed, white part washed and finely sliced

2 large garlic

cloves, minced

5 cups filtered water

1.2kg white potatoes

1 cup dried red lentils

2 Brussels sprouts,

finely sliced

¾ -1 tsp quality sea salt

(or to taste)

Fresh chives, to serve

1 In a stockpot or very large saucepan, heat the oil on a medium heat and lightly fry the leek and garlic.

Turn up the heat and add the water, then cover and bring to the boil.

2 Meanwhile, peel and dice the potatoes and add them to the saucepan. Then prepare the dried lentils by rinsing them thoroughly in a bowl of water, straining them and removing any discoloured ones. Add them to the saucepan along with the Brussels sprouts. Cover and bring to the boil. Reduce heat to low and simmer for 20-30 minutes, stirring occasionally.

3 Stir in the salt, then remove the soup from heat and allow to cool for a few minutes. One batch at a time, process the soup in a blender or food processor until smooth. If the soup is too thick, add water boiled from the kettle (you will most likely need 1-2 cups extra). Serve garnished with freshly chopped chives.