Soup, Starters, Vegan, Vegetarian
Vegan Leek & Potato Soup
Recipe by Amelia Littlejohn
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Standard
- Prep Time: 5 mins
- Total time: 40 mins
- Skill Easy
- Serves 5 people
Vegan Leek & Potato Soup
This Leek & Potato soup is going to be a firm favourite over the colder months
Utensils required
Ingredients
- 800g potato (peeled and chop)
- 3 (around 400g) large leeks
- 1 white onion
- 2 cloves of garlic
- 1 litre vegetable stock
- 1 can of coconut milk
- To taste salt and pepper
- 1 tbsp olive oil
Cooking mode
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Method
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Step 1
Bring a saucepan of water to the boil. Add the potatoes and cook for around 15-20 minutes or until soft enough to poke a knife through evenly
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Step 2
Add the olive oil to a pan over a medium heat
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Step 3
Wash the leek well and chop. Dice the onion and crush the garlic cloves. Add these to the pan with the olive oil and allow to cook on a low heat for around 5 minutes
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Step 4
Pour the vegetable stock and the coconut milk into the pan and cook for a further 5 minutes. Then leave to one side to cool
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Step 5
Drain the potatoes and allow to cool
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Step 6
Once cool, add the potatoes and all other ingredients to your blender, along with plenty of salt and pepper
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Step 7
Blend using the puree mode until really smooth and creamy
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Step 8
Pour the soup back into the saucepan to heat through before serving!
