Delicious Anti-Oxidant Soup

1. 1

   Toss the potato and leek chunks into the stock.

2. 2

   Bring to a simmer and cook for 5 minutes, then add in the rest of the vegetables and red pepper flakes.

3. 3

   Bring back to a simmer and cook for 10-15 minutes, until everything is soft but still nicely green.

4. 4

   Puree with an emersion blender or transfer to a blender or food processor and process until smooth.

5. 5

   Taste for seasoning, then add in curry powder to taste. Season generously, because when served cold, the flavors are muted.

6. 6

   This soup can be made ahead of time: Allow to sit at room temperature for 2 hours to cool, then store in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.