GARLIC SOUP
serves: 3-4
1 spoon olive oil
8 cloves garlic
1 small leek
400 g potatoes
1 l vegetable stock / water
salt & pepper
Peel, wash, chop & slice the veggies to a desired size. In a pan, heat the olive oil. Add garlic, stir fry for a few minutes so that the garlic starts to turn color, quickly add the leek, stir fry until the leek turns tender, if needed add a sprinkle of water. Add the potatoes, cover with vegetable stock or water and cook 15 -20 minutes, until the potatoes turn soft. Season to taste. Serve hot. Voila'!
If you want, you can even puree the cooked soup, but I like it better this way.
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