Welsh - Leek and Potato Soup
30 mins
Serves 4
Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October, World Vegetarian Month.
Many thanks to Jeanette Blackburn for this recipe. What better way to celebrate Welsh cuisine than with a recipe using leeks.
This makes quite a thick soup so it can be thinned to the desired consistency. Any leftovers can be kept in the fridge for several days, or frozen.
For serving try our vegan certified Doctor’s Choice yoghurts.
Print recipe
Ingredients
- 2 Tbs oil
- 2 large leeks, sliced
- 2 large potatoes, chopped
- 1 tsp dried thyme
- 2 cloves garlic (optional)
- 4 cups vegetable stock
- 1 tsp fresh thyme
- Salt and pepper to taste
Directions
- Heat the oil in a large pot.
- Add the leeks, dried thyme (and garlic if using) and saute gently until soft for approximately 5 to 10 minutes, without turning brown.
- Add the potatoes and hot stock.
- Simmer gently until the potatoes are soft - about 10 to 15 minutes.
- Blend the soup until smooth with either a stick blender or in the food processor.
- Add fresh thyme, salt and pepper.
- Serve with a swirl of vegan cream or yoghurt, and fresh parsley.
