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Healthy Vegan Leek & Potato Soup Recipe

This soup is really easy to make and perfect for those chilly winter evenings. It also keeps really well and thus is an excellent meal-planning winner for the week.

This healthy leek and potato recipe is really easy to make and is naturally creamy – thanks to the potatoes.

What You Need:

  • 1 tbsp olive oil
  • 1 brown onion, finely chopped
  • 300g leeks, cleaned and sliced
  • 2 cloves garlic, very finely chopped
  • 1 tsp dried herbs, such as thyme or rosemary (or a pinch of both)
  • ½ tsp ground coriander
  • 2-3 bay leaves
  • 4 large or 6 medium potatoes, peeled, chopped
  • 1 litre of good-quality vegetable stock
  • 2 to 3 tablespoons of coconut cream (optional)
  • Pinch of sea salt, to taste
  • Pinch of freshly ground black pepper, to taste
  • Fresh chives, for garnishing
  • Lemon juice (optional)

Method:

1/ Add the oil to the pan and saute the onions and leeks, adding the garlic after a minute or two.

2/ Add the dried herbs to the pan and saute for 30 seconds and then add the chopped potatoes and litre of vegetable stock.

3/ Bring to a boil and allow to simmer until the potatoes are cooked through.

4/ Discard the bay leaves. Using a hand-held blender, blend the ingredients together with the coconut cream to form a thick soup. Add a little water as needed.

5/ Season with salt and pepper to taste and a squeeze of fresh lemon juice (if desired) and serve with chopped chives and another drizzle of olive oil.

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