Method

• Wash and roughly chop the leeks
• Peel, core and chop apples
• Peel and dice potatoes
• Roughly chop garlic
• Heat a pot on a moderate heat. Add a drizzle of olive oil and then add the leek and garlic
• Cook for a few minutes until starting to soften and then add the thyme, potatoes, apple and turmeric
• Add the vegetable stock and bring to a boil. Reduce to a simmer and cook until the potatoes and apples are cooked
• Allow the soup to cool before blending until smooth
• Check the seasoning and adjust if needed
• Warm to serve and spoon over a little yoghurt and a sprinkle of chopped toasted walnuts *leave the yoghurt off if you want the soup to be dairy free