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
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.
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.
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.
Divide the soup between bowls,top with yoghurt,lamb and grated zucchini and serve with lemon zest and juice,and chilli flakes.
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