Potatoes, Leek And Lovage Cream Soup

• • 1 kg potatoes
  • 1 leek (medium-sized)
  • 2 celery sticks
  • 1 parsnip
  • 3 cloves of garlic
  • 1 handful lovage
  • 3 Tbsp cashew cream
  • For decor: pumpkin seeds and pumpkin oil
  • Salt & pepper to taste
  • 2L water
  • Olive oil for cooking

• • Garnish the soup with additional fresh lovage.
  • Sprinkle pumpkin seeds on top and drizzle with pumpkin oil for a perfect finishing touch, enhancing the soup’s earthy flavours.

• • Heat a small amount of olive oil in a pot and sauté the leek until softened.
  • Add minced garlic, celery, parsnip, and cubed potatoes to the pot.
  • Pour enough water into the pot to cover the potatoes.
  • Season with salt and pepper according to your taste preferences.
  • Cover the pot with a lid and simmer until the potatoes are boiled.
  • Remove the pot from heat and add cashew cream and fresh lovage to the soup.
  • Use a vertical blender to blend the soup, being careful not to over-blend, as a slightly chunky, rustic texture is desired.