I’ve been so obsessed with making soups at the moment and this leek and potato soup is such a delicious twist on such a simple and classic dish! It’s so easy to prep in advance, so that you have something warming and comforting waiting for you to heat up when you’re looking for a quick lunch or dinner. I love this topped with some crispy chickpeas and a nice slice of fresh, sourdough bread for dunking.
Soups are also a great way to use up extra veggies that you might have lying around in the fridge and just increase your total vegetable in take for the day in general. They’re such an easy way to cram a meal full with fresh herbs, veggies and an array of spices; plus, they taste delicious! Honestly, they’re one of my favourite things to tuck into at the moment now we’ve got some chilly Autumnal weather.
- 400g white potatoes
- 1 large leek
- 400ml Sproud Pea Milk
- Salt and pepper to taste
- Pinch mixed herbs
- 2 cloves garlic
- Vegan butter for cooking
- 1 vegetable stock cube (reduced salt)
Peel and chop the potatoes into chunks, then boil until soft and fluffy.
Meanwhile, finely dice the leeks and add these into a frying pan with a tsp of vegan butter and sauté until softened. Crush in the garlic clove and continue to cook.
Once the potatoes are cooked, drain the excess water and combine all of your ingredients in a high speed blender and blitz until smooth and creamy. Add extra milk if you’d like a thinner consistency and adjust any seasonings to taste.