A quick and hearty soup, given extra pow with the addition of lamb and a twist of lemon.
3 tbsp extra virgin olive oil
2 leeks, white part only, thinly sliced
2 garlic cloves, crushed
2 large potatoes (about 550g total), peeled and grated
1 litre vegetable stock, warmed
¼ cup tahini
250g lamb mince
2 tbsp smoked paprika
Greek-style yoghurt, to serve
1 large zucchini, grated
juice and zest of 1 lemon
chilli flakes, to serve
1. Heat 1 tablespoon of the oil in a large saucepan over medium heat, add the leek and garlic and cook for 4 minutes. Season with salt and pepper, add the potato and stock, and bring to a simmer.
2. Cover with a lid and cook for 10 minutes, or until the potato is tender. Remove from the heat. Add the tahini and blend using a stick blender until smooth. Keep warm.
3. Meanwhile, heat remaining 2 tablespoons of oil in a large non-stick frying pan over high heat. Add the mince and paprika and cook, breaking up any large lumps with a wooden spoon, for 6 minutes or until crispy. Season well.
4. Divide the soup between bowls, top with yoghurt, lamb and grated zucchini and serve with lemon zest and juice, and chilli flakes.