Blas Y Tir - The home of welsh produce - Our Recipes

Leek & Potato Vegan Soup

This delicious Leek & Potato Vegan Soup was created especially for us by food blogger Avant Garde Vegan.  Perfect for a warming lunch or dinner on a busy work day or as a relaxed family weekend lunch, this vegan soup is simple to make and delicious every time.

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  • 30 minutes
  • Serves: 4
Leek & Potato Vegan Soup Crop

Ingredients

  • 3 tsp Olive Oil
  • 3 Shallots, finely chopped
  • 1 Garlic clove, minced or finely chopped
  • 2 Blas y Tir Leeks, washed and cut evenly (keep the finely chopped green bits aside).
  • 3 Blas y Tir Rudolph Potatoes, peeled and diced into small chunks
  • 1 pint Vegetable Stock
  • Salt & Pepper to season
  • Lemon juice to season
  • Walnuts to serve

Method

  1. Add a small amount of olive oil to a pan an add the shallots and garlic. Saute until soft.
  2. Add the white parts of the leek to the shallot mix, followed by the chunks of potato and allow to cook for 2-3 minutes, stirring often.
  3. Add the vegetable stock to the mixture, followed by a pinch of salt & pepper. Cook the mixture until the potatoes are soft (approx. 15 minutes).
  4. Once the potatoes are soft, add the finely chopped green pieces of leek and mix. Using a hand blender or transferring the mixture to a blender, blitz the mixture. Make sure to cover the top before blending so as not to get leek & potato soup everywhere!
  5. Top with a handful of walnuts for a little texture, a pinch of good quality sea salt and black pepper. Drizzle with a little olive oil or lemon juice if wanted.

Serving Suggestions:

You could also top with a handful of pumpkin seeds, macadamia nuts, a pinch of cayenne pepper and a little fresh parsley! Serve with a good wedge of fresh bread and enjoy with friends or family.

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