French · Lunch
Cold Leek and Potato Soup (Dairy-Free)
Chilled French potato-leek soup made dairy-free with olive oil and coconut cream. Leeks and potato are sweated, simmered in vegetable stock, blended until silky-smooth, then chilled and finished with fresh chives and cracked black pepper.
$3
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
295Calories
4.6gProtein
18.9gFat
30.2gCarbs
6.8gSugar
4.9gFiber
1180mgSodium
0mgChol
13.7gSat Fat
820mgPotassium
55mgCalcium
1.9mgIron
0mcgVitamin B12
25mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Peel and dice the potato into small cubes. Thinly slice the leek into rounds, rinsing in water to remove grit.
2
Sweat
Warm olive oil in a saucepan over medium-low heat. Add leek and cook 6–8 minutes, stirring often, until softened and translucent.
3
Simmer
Add potato and vegetable stock; bring to a boil over high heat, then reduce to medium-low and simmer 18–20 minutes until potato is fork-tender.
4
Blitz
Transfer soup to a blender and blend on high 1–2 minutes until completely smooth.
5
Chill
Pour into a bowl, stir in coconut cream, salt, and white pepper. Refrigerate at least 4 hours until fully cold.
6
Plate
Ladle cold soup into a bowl, swirl in extra coconut cream, and scatter chopped chives on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g potato
- 22 medium leek, white and light green part only
- 2 tbsp2 tbsp olive oil
- 480ml480ml vegetable stock
- 120ml120ml coconut cream, plus extra for garnish
- 1 tsp1 tsp salt
- 1/4 tsp1/4 tsp white pepper
- 2 tbsp2 tbsp fresh chives
