Potato Leek Soup

Name: Potato Leek Soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 portions
Ingredients: 1 1/2 tbsp extra virgin olive oil; 1 tbsp vegan butter; 1 yellow onion; 3 leeks; 5 russet potatoes; 4 garlic cloves; 1 tsp salt; 1/2 tsp ground black pepper; 1 1/2 tsp dried thyme; 1/2 tsp dried rosemary; 1/2 tsp ground coriander; 5 cups vegetable broth; 2 bay leaves; 1 cup canned coconut milk (or any unsweetened plant-based milk, but coconut makes it creamier); 1 lemon (juice only)

Prep time: 30 min
Total time: 50 min
Keeps: 4 days
Freezable
Party favourite

Allergens: Coconut

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

Procedure

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Slice the leeks and chop the onion.

Peel and chop the potatoes, and press or mince the garlic.

Heat the oil and butter in a large pot over medium heat (6/9). Sauté the leeks and onion for 5–6 minutes, until soft and translucent.

Add the garlic, thyme, rosemary and coriander. Cook for 1 minute, stirring occasionally.

Add the potatoes, vegetable broth and bay leaves. Bring to a gentle simmer.

Reduce the heat and simmer for 15–20 minutes, until the potatoes are fork-tender.

Remove from the heat and discard the bay leaves.

Stir in the coconut milk and lemon juice.

Blend with an immersion blender until smooth and creamy.

Season with salt and pepper.

Optionally garnish with spring onions, croutons or your preferred toppings before serving.

Nutrition per portion

Calories: 308
Carbohydrates: 43 g
Protein: 6 g
Fat: 14 g
Iron: 4.4 mg
Calcium: 79.6 mg