Vegan Leek and Potato Soup

Leeks are members of the allium (onion) family and there is good evidence to indicate that you should eat one portion of this vegetable family a day. Leeks are good sources of dietary fibre, folic acid, calcium, potassium and vitamin C. Leeks are easier to digest than onions.

Serves: 4 to 6


  • 2 tbsp sunflower oil
  • 3 large leeks, chopped
  • 2 cloves of garlic, crushed
  • 3 medium potatoes, chopped
  • 1 litre sodium free organic vegetable stock
  • 1 bay leaf
  • Sea salt and black pepper
  • 500 ml oat or soy milk
  • 1 tsp dried dill
  • 120 ml soy cream
  • ground nutmeg and chives, to garnish


  1. Heat the oil in the saucepan, then add the leeks and garlic, cover and cook over low heat for 5 minutes, stirring occasionally to avoid the leeks scorching (if leeks are scorched, they will taste bitter).
  2. Add the potatoes, stock and bay leaf and season to taste with salt and plenty of black pepper. 
  3. Bring to a boil, reduce heat, cover and simmer for about 30 minutes until potatoes are tender.
  4. Remove the bay leaf and blend the soup with an immersion blender or in a food processor until smooth. 
  5. Add the oat or soy milk, dill and soy cream. 
  6. Serve garnished with chives and nutmeg.
  7. Enjoy!