Hearty Leek & Potato Soup

A real winter warmer, with leeks and potatoes from The Gourmet Grocer and everything else from The Green Gram! There's a protein boost from the buckwheat (which, despite the name, is gluten free) and the oat milk powder gives a creamy texture, making this soup not only really satisfying, but gluten free and vegan too!

Serves 4

Ingredients

• 2 large leeks

• 500g potatoes

• 100g buckwheat groats

• 1 tbsp sunflower oil

• pinch of garlic granules

• 1 litre hot water

• 1 heaped tsp vegetable bouillon powder

• 4 heaped tsp oat milk powder

• 2 heaped tsp nutritional yeast

• 1 tsp dried parsley

• black pepper to taste

Method

• Finely chop the leeks

• Heat the oil in a large saucepan, add the leeks, cover and gently cook for about 10 minutes until soft

• Stir in the buckwheat groats

• Dissolve the bouillon powder, oat milk powder, garlic granules and nutritional yeast in the hot water

• Dice the potatoes and add to the pan with the liquid and parsley. Bring to the boil and simmer for 15 minutes until the vegetables are soft

• Stir in a little freshly ground black pepper if desired

Serve as a chunky soup, or blitz some or all of it with a blender depending on desired texture. We like to use new potatoes with their skins on for added texture but you can use any type of potato you like. Despite the name, buckwheat is not related to wheat but to rhubarb, and is gluten free!

Hearty Leek & Potato Soup.pdf

Download PDF • 168KB