In the pot, set to a low heat, add butter, garlic cloves, coriander seeds, tumeric, a pinch of salt and leeks. When the leeks begin to soften (they should not colour) add the potatoes, carrots and stock or water. If using water add an extra teaspoon of sea salt now. Simmer on high for ten minutes and then add the beets. Continue to simmer until potatoes are cooked.
Take of the heat. With a wizz stick gently blend the soup. It will form a beautiful pink velvety consistency. Taste here! Add salt or pepper to season. Serve with a pinch of cayenne, olive oil and a sprig of thyme and of course a big slice of soughdough and butter!
Recipe by Ophelia Mikkelson Jones
Photographed by Greta van der Star
AD by Yasmine Ganley