Cut the leek and onion into small pieces and gently fry in plenty of extra-virgin olive oil for about 5 minutes. When it starts to turn golden brown, add the sliced carrot and cubed potato (the thinner and smaller the pieces, the quicker they will cook) and lightly fry for a few minutes.
Add enough water to cover the vegetables and cook for 15 to 20 minutes. Then add a glass of hazelnut drink and blend well.
Once you’ve served the soup into bowls, you can finish it off with a drizzle of Borges Aromatic Olive Oil with Fresh Garlic o Borges Extra Virgin Olive Oil, sesame seeds and/or toasted hazelnuts.