Potato & Leek Soup

Potato & Leek Soup

I could eat soup everyday – no matter the weather.

It’s the perfect Winter warmer, but it also reminds me of childhood Summer holidays spent in French Villas.

This recipe is one of our ultimate favourites – homemade, filling, nutritious and healthy, it’s so good served with a side of Garlic Bread or Toast (Gluten Free if needed).

Vegan, Gluten Free, Simple & Prepared in our Home with Organic Ingredients.

We hope that you enjoy it as much as us.


  • Olive Oil (1-2 Tablespoons approx..)
  • Teaspoon Black Mustard Seed
  • Teaspoon Whole Fenugreek
  • Teaspoon Turmeric
  • 1-2 Large Onions (diced)
  • 2-3 Garlic Cloves (diced)
  • 2 Leeks (sliced thinly)
  • 2-3 Large potatoes (chopped into cubes)
  • 3-4 Sprigs Fresh Parsley
  • 1 Litre Vegetable Stock
  • Bunch of Coriander to serve (optional garnish)
  • 1 Green Chilli (optional garnish)
  • 1 Red Chilli (optional garnish


  1. Add Olive Oil to a Wok or Saucepan and heat
  2. Add Mustard Seed, Turmeric and Fenugreek to pan
  3. Fry/Saute for 1 minute
  4. Add Onion, Garlic & Leeks
  5. Fry until Onion is translucent
  6. Stir in Potato
  7. Add Parsley
  8. Add Vegetable Stock
  9. Add Salt & Pepper (to taste)
  10. Stir, Bring to the Boil & Simmer for 20 Minutes until Potato is soft (desired texture)
  11. Blend to desired texture (we like our soup chunky)
  12. Serve into bowls topped with Coriander & Sliced Chillies

Love Your Body - Leek and Potato Soup

%d bloggers like this: