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Ingredients:
20 gms butter (or olive oil)
1 leek (white part)
1 celery stalk – chopped
2 cloves garlic – crushed
650 gms Kumara (peeled and chopped)
1 litre of chicken stock, or can use veggie stock[/ezcol_1half_end]Directions:
In a large saucepan melt butter on medium, sauté leeks, celery and garlic, 3-4 min until tender, add kumara and stock, increase heat to high and bring to boil – reduce heat to medium and simmer – 15 -20 minutes, using hand blender puree soup until smooth, season to taste.
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Ingredients:
2 cups spelt flour
1 tsp salt
1 1/2 tsp baking powder
1 tbsp oil
3/4 cup hot water ( i just use hot water out of tap)
more hot water if needed, if dough is too dry[/ezcol_1half_end]Directions:
Mix all ingredients and it will have a consistency like scones, cover and leave for 20 min in a warm place, then divide into 8 equal parts and let sit for another 20 mins, then roll out thin and fry in a pan, turn when they bubble up, they don’t take long on each side.