March marks the beginning of autumn in Australia. With cooler days settling in, nothing beats cosying up with a creamy, hearty soup. Now that potatoes and leeks are in season, it’s the perfect opportunity to enjoy this beautiful recipe. This soup is nutritious (plenty of immune boosting goodness in this one!), comforting and simply delish! Serve together with bread and you’ve got yourself a banger for a weeknight meal! Best part? You can freeze this in glass jars and enjoy it throughout the month!
Servings: 6
Preparation time: 20
Cooking time: 30
Ingredients:
- 1 medium brown onion
- 1 tsp crushed garlic
- 1 tsp minced ginger
- 1 tbsp olive oil
- 1 tablespoon vegan butter
- ½ teaspoons dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon ground coriander
- 4 potatoes peeled and chopped into small pieces
- 3 leeks, thinly sliced
- 1 tablespoon lemon juice
- 480ml vegetable stock
- 400ml coconut cream unsweetened
- 6 sprigs of dill (1 per serve)
- 1 teaspoon of sea salt and black pepper (and additional to taste)
Method:
- Add the chopped onion, leeks, crushed garlic and minced ginger to a pot with the olive oil and sauté until the onions are slightly softened
- Add in the thyme, rosemary and ground coriander, sea salt and black pepper
- Then add in the chopped potato and toss with the onions and spices.
- Add in the vegetable stock and bring to the boil and then reduce the heat, cover the pot and leave to simmer until the potatoes are soft and cooked
- Remove from heat and blend with an immersion blender
- Stir in coconut cream and lemon then juice, then return the pot to a low heat for 5 mins
- Serve with dill and black pepper
Enjoy!
