I was inspired by my friend @maxlamanna to use my potato skins to make crispy croutons for this deliciously creamy Spinach, Leek & Potato Soup.
I’m all about including the skins for added fibre, nutrients and reducing food waste and using them up in this way means added texture and crunch while keeping the soup seriously creamy.
If you give this recipe a go be sure to tag me over on instagram so I can see your recreations with #madeleineshaw or @madeleine_shaw_
Ready in 50 minutes
2 garlic cloves
3 tbsp of Olive Oil
100g of spinach
salt and pepper
1 can of coconut milk
In 2 tbsp olive oil fry onion, garlic and leeks for 10 mins
Peel potatoes leave peeling to the side, cut potatoes into quarters
Add potatoes to the pot season with salt and pepper, pour over stock and coconut milk and simmer for 30 mins.
Add in spinach stir until wilts then blend until smooth. If you want the soup to be thinner add water or more stock.
Pop 1 tbsp of olive oil in a pan and fry the potato skins with salt and pepper for 5-10 mins until crispy.
Top with yogurt, chilli flakes and crispy potato skins.