INGREDIENTS

2 tbsp olive oil
2 leeks
2 medium sized potatoes
1-2 chillies
5 cloves of garlic
pinch of oregano
1 lemon

METHOD

Sauté chopped leek and potatoes for 3 minutes before adding chillies, pressed garlic and pinch of oregano

Add 3 cups of hot water and 1 cube of vegetable stock

Let it simmer for 12 minutes and then blend with a hand blender

Add 1 spoon of sea salt and freshly crushed black pepper

Add the juice of one lemon

Garnish with parsley or coriander

Grate some cheese on top of accompanying bread or rolls

Sprinkle some jeera over and warm under the grill for 2 to 3 minutes

Enjoy your soup (with very little calories)