1kg low-carb potatoes, peeled and roughly chopped (skins retained)
⅓ cup oregano leaves
3 tbsp olive oil
1 leek, cleaned and roughly chopped
1 celery sick, roughly chopped
1 litre vegetable or chicken stock
400g tinned cannellini beans
sea salt and cracked black pepper
Method:
Preheat oven to 190°C. Toss potato skins and oregano in 1 tbsp olive oil and place on a baking paper-lined baking tray. Roast for 10 minutes or until golden and crisp. Season with salt and pepper. Set aside.
Warm a heavy-based medium saucepan over medium/high heat. Add olive oil, leeks and celery and sauté until softened.
Add potatoes and stock, bring to the boil, season with salt and pepper, and simmer until potatoes are tender.
Add cannellini beans and cook for a further 10 minutes.
Puree the soup with a hand blender until smooth, adjusting seasoning if necessary.
Ladle soup into bowls and top with crispy potato skins.
Recipe and photo: https://mitolofamilyfarms.com.au/
18°C