Jessica Beautician has created a delicious creamy leek, potato and chive soup – perfect for these colder months! Read her recipe below:
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Recipe:
Of all the winter soups, this bowl of comfort has to be the most classic. As with any, my secret ingredient is coconut milk – it adds a whole lot of creaminess but with an even balance of other flavours, it’s sweetness can be disguised when needed and in this case, the taste of seasonal veg instead comes through with hints of onion, leek and potato, finished with fragrant chives…
Prep Time: 25 minutes | Cook Time: 30 minutes | Serves: 2 people
Ingredients:
1 tsp rapeseed oil
1 white onion
2 cloves garlic
1 leek
3 large potatoes
1 can coconut milk
1/2 pint vegetable stock
1 tbsp nutritional yeast
1 tbsp chives, chopped
Salt & black pepper
Extra chives for garnishingMethod:
Heat the oil in a large pan and meanwhile, dice the onions then add them in to cook down until soft. Mince the garlic and add that in to the onions, fry it off for a couple of minutes then finely chop the leeks and add those in next. Mix well then allow everything to sweat for around 10 minutes. In that time, cube the potatoes leaving the skin on for added flavour, then add those to the pan, stir them through the onions and leeks and leave to cook down for a further 5 minutes. Next, pour in the coconut milk and vegetable stock, add in the nutritional yeast, chives and season well with salt and black pepper. Bring to a boil, then turn the heat back down and leave it to simmer gently for 30 minutes uncovered. After 30 minutes, transfer it to a blender or food processor and pulse until smooth, then pour it back into the pan to heat through. Serve hot with a drizzle of coconut cream and extra chives.
1 tsp rapeseed oil
1 white onion
2 cloves garlic
1 leek
3 large potatoes
1 can coconut milk
1/2 pint vegetable stock
1 tbsp nutritional yeast
1 tbsp chives, chopped
Salt & black pepper
Extra chives for garnishingMethod:
Heat the oil in a large pan and meanwhile, dice the onions then add them in to cook down until soft. Mince the garlic and add that in to the onions, fry it off for a couple of minutes then finely chop the leeks and add those in next. Mix well then allow everything to sweat for around 10 minutes. In that time, cube the potatoes leaving the skin on for added flavour, then add those to the pan, stir them through the onions and leeks and leave to cook down for a further 5 minutes. Next, pour in the coconut milk and vegetable stock, add in the nutritional yeast, chives and season well with salt and black pepper. Bring to a boil, then turn the heat back down and leave it to simmer gently for 30 minutes uncovered. After 30 minutes, transfer it to a blender or food processor and pulse until smooth, then pour it back into the pan to heat through. Serve hot with a drizzle of coconut cream and extra chives.
Read the recipe on Jessica’s blog here