Cream of Leek and Lentil Soup

For the leek and lentil cream soup, chop the garlic, onion and leek and sauté in a little olive oil. Peel and dice the potato and add it.

When everything is nicely sauteed until translucent, add the lentils and vegetable soup and let everything simmer for about 30 minutes.

Once the potatoes are cooked through, finely puree the soup and season with turmeric, salt and pepper.

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