1 large garlic bulb
4 tbsp calendula oil * (see recipe from Kachen Magazine)
or olive oil
4 large leeks (thickly sliced)
2 medium sized potatoes (peeled and chopped into chunks)
1 l of fresh vegetable stock
2 tsp of lemon juice
10 fresh sage leaves*
2 sprigs of fresh rosemary leaves* (finely chopped)
1 tbsp of sea salt flakes
1. Preheat the oven to 190°C.
2. Paint the sage leaves on both sides with calendula oil* or olive oil in a dry non-stick frying pan until lightly toasted on both sides. Set aside on kitchen paper to cool.
3. Slice the top of the garlic bulb to just expose the flesh within. Drizzle 1 tablespoon of calendula oil or olive oil. Season with finely ground pepper. Wrap the garlic bulb loosely in a foil parcel. Roast for 35 minutes.
4. Soften the sliced leeks in 1 tablespoon of calendula oil or olive oil in a large saucepan over a low heat for 15 mins until translucent (cover for 10 minutes).
5. Add the potatoes and vegetable stock. Bring to the boil for 25 minutes.
6. Check on the roasted garlic and if ready squeeze the garlic flesh into the soup mixture.
7. Blend the soup in the blender until smooth and add 2 tablespoons of lemon juice.
8. Finely chop the rosemary leaves (tear them of the main stalks beforehand) and mix a 2 table- spoons of sea salt into the mixture.
9. Serve the soup with the pan-fried sage leaves and a sprinkling of sea salt and rosemary mixture.
Recipe: Kate Greenwood
All these products will be available from Botanika. Please check out our website www.botanika.lu for updates.