Perfect for lunch, dinner, supper or even a snack, a bowl of leek and potato soup is guaranteed to warm the family up on chilly days and fill hungry tummies! All whilst being amazingly budget-friendly.
Course Dinner, Lunch, Main Course, Starter
Cuisine British, Scottish
Cook Time 1hr5mins
Total Time 1hr5mins
Servings 4big bowls
Non-stick soup pot or similar
Non-stick pan/fry pan
To sauté veggies:
1tablespoonolive oilor use ½ cup of veggie stock, use more veggie stock if necessary, also use a little stock along with the olive oil if the pot dry's too much during sautéing
Initial soup ingredients:
400gramsleeks2 medium, weight is after trimmed, each leek chopped in two lengthwise and then thin sliced
480gramspotatoesabout 2 medium-large, diced, skins left on if fine
140gramsonion1 medium, rough chopped,
130gramscarrot1 large, rough diced
4clovesgarlicor 2 teaspoons of dried garlic
1.5litresvegan stockhot, use a vegan flavoured chicken stock if available
Mix through soup near end of cooking:
60gramsrolled oatsthe type used for ordinary porridge (not Irish oatmeal/Steel-cut oats)
Toasted oat garnish:
4tablespoonsrolled oatsplus a pinch of salt and pepper
Heat the olive oil or ½ cup of veggie stock in the non-stick pot, over a medium heat.
Add the leeks, onion, garlic, carrot and potatoes. Sauté for 15 minutes, stir frequently. Add a little extra veggie stock if the pot becomes too dry. Also add a little extra stock if using olive oil if needed, as extra oil isn't necessary.
Stir through the pearl barley and pour in the hot veggie stock. Season with salt and pepper.
Bring to a simmer and cook for 35 minutes.
Tip in the rolled oats and mix well. Simmer for a further 5 minutes.
Pour in the plant milk and heat through for a few minutes. Don't fast boil.
Check seasoning before serving. And sprinkle toasted oats over each serving.
Toast the rolled oats while the soup simmers:
Heat a non-stick pan over a medium-high heat until its very hot. Add the rolled oats along with a little salt and pepper, and shake and stir the mix until the oats take on golden hues. Once the pan is very hot and you may hear the sound of the oats starting to pop, remove from the heat and continue to shake and stir until nicely coloured.
Set aside in a small dish or leave in the pan (off the heat), until the soup is ready.
Nutritional data is provided for guidance only and is not a strict calculation as ingredients vary.
Leftovers can be stored for up to 3 days, within a covered container in the fridge. Or frozen for up to 3 months. The texture and look may change slightly with being frozen especially as there is plant milk within the soup but it won't affect the taste.
Place the leftover soup in a saucepan or suitable pot, and gently bring to a simmer. Heat for 2-3 minutes being careful not to fast boil as then the plant milk may split. Although if it does just mix well, the flavours are still great.