Vegan Leek Soup

A classic combination of leek and potato, this soup is the perfect warming dish for colder months. Serve with freshly baked crusty bread for a more filling meal.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan, Without crystal sugar

Ingredients

Change Quantities:
  • 3 leeks
  • 1 onion
  • 2 garlic cloves
  • 3 tbsp olive oil
  • 700ml stock or water
  • 2 tbsp FREEE Potato Flour
  • 4 tbsp water
  • salt and pepper
  1. Remove one green leek stalk and set it aside for decorating the cooked soup.
  2. Slice the white part of the leeks into rounds and finely chop the green parts. Dice the onion and garlic.
  3. Put the olive oil into a saucepan, add the leeks, onion and garlic, cover and cook very gently for 10 minutes.
  4. Add the stock or water and simmer gently for 15 - 20 minutes then remove from the heat.
  5. Using a stick or kitchen blender pulse the soup into a purée.
  6. Put the potato flour and water into a cup and stir to form a paste.
  7. Immediately pour the paste into the saucepan and stir to combine.
  8. Return the pan to gentle heat and stir as the soup thickens.
  9. Season with salt and pepper.
  10. Finely dice the reserved green leek and sprinkle it over the soup as it is served.

Equipment

Saucepan, stick or kitchen blender

Cooking time

30 minutes

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Ingredients

Change Quantities:
  • 3 leeks
  • 1 onion
  • 2 garlic cloves
  • 3 tbsp olive oil
  • 700ml stock or water
  • 2 tbsp FREEE Potato Flour
  • 4 tbsp water
  • salt and pepper

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