Potato & Leek Soup

A classic family favourite and one of the most comforting soups to warm the body, this potato & leek soup is super quick and easy to make!


  • 30g butter
  • 2 leeks, sliced
  • 2 medium sized potatoes, peeled and cubed
  • 1 celery stalk, diced
  • 1 white onion, diced
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 2 tsp thyme
  • 1 cup chicken or vegetable stock
  • 1 tbsp of TK Flax Seed Oil


    • In a heavy based saucepan, melt the butter and add leeks, potato, celery and onion
    • Saute for 5 minutes and add garlic
    • Stir over a gentle heat until vegetables have softened
    • Cover with stock, add bay leaves and thyme
    • Simmer until potato is soft and remove bay leaves
    • Puree until smooth and season with salt and pepper
    • Drizzle over TK Flax Seed Oil and sir through before serving


      Roasted Vegetable Frittata


      Use up any leftover vegetables in this delicious family-sized frittata - easy to whip-up for a quick brunch or lunch option!


      •     750g pumpkin, peeled and chopped into chunks
      •     60g Kumara, peeled and chopped into chunks
      •     2 tsp Garam Masala (spice)
      •     1 tbsp olive oil
      •     10 free range eggs
      •     1 cup fresh cream
      •     600g Button mushrooms (quartered)
      •     ½ cup Caramelised onion
      •     250g sundried tomatoes (chopped)
      •     1 tbsp finely chopped parsley
      •     15g Feta (crumbled)
      •     TK Herb Flax Seed Oil


        • Heat oven to 180°c
        • Place pumpkin and kumara in a roasting dish and season with garam masala and salt and pepper, to taste. Add a good dash of olive oil and gently mix with your hands to make sure everything is well coated.
        • Roast for 10–15 minutes or until the veges are golden and caramelised.  Remove from oven and set aside. Keep oven on to finish off the frittata.
        • Crack the eggs into a mixing jug or bowl, pour in cream and beat until well combined.
        • Heat olive oil in a medium to large ovenproof frying pan on high heat. Add mushrooms and sauté for a few minutes before adding roasted vegetables and then egg and cream mixture. Turn the heat down to medium so as not to burn the bottom of the frittata.
        • Place dabs of onion jam, sundried tomatoes, parsley and feta evenly around the pan on top of the egg mixture.
        • When the edges are looking set, transfer the frying pan to the hot oven and cook for 15–20 minutes until golden brown, blistered and set.
        • Drizzle TK Mixed Herb oil over before eating


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