for 4 person

Soup

1 tbsp	olive oil
1	garlic clove, cut into pieces
2 stick	lemongrass, squeezed
2 tbsp	yellow curry paste, vegan
320 g	mealy potatoes, peeled, chopped
250 g	leek, cut into rings
1 ½ litre	water
1 ½ tsp	salt
50 g	crème fraîche

Topping

1 tbsp	olive oil
100 g	mealy potatoes, peeled, diced
1 tsp	yellow curry paste, vegan
¼ tsp	salt
50 g	crème fraîche

How it's done

Soup

Heat the oil in a wide pan. Sauté the garlic, lemongrass and curry paste. Add the potatoes and leek, cook briefly. Pour in the water, bring to the boil, season with salt. Reduce the heat, cover and simmer for approx. 1 hr. Remove the lemongrass, add the crème fraîche, blend the soup.

Topping

Heat the oil in a non-stick frying pan, add the potatoes, season, stir fry for approx. 10 mins. Plate up the soup, top with the crème fraîche, sprinkle the potato cubes on top.

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