This to me is such an easy soup to put together but I realised that if you’ve never made it, you might not realise how easy it is! This version is a healthy vegan, gluten free and slimming world friendly recipe! 🙂
This soup just contains leeks, potatoes, onions, water, a bit of mustard and paprika with some seasoning. That’s it! Simple! You could also, as I do add an optional but in my opinion a very tasty optional spoon or two of nutritional yeast.
This week I’m hosting Fiesta Friday. Yup, just me! No co-host this week! So I am hosting, rather than co-hosting Fiesta Friday! That means I get to look at ALL the tasty offerings and helpful tips that everyone is bringing to the party; I get to visit a load of blogs I might never have heard of before, or have forgotten to visit recently AND I get to chat with a load of really great people! What a great weekend I have coming up! 😀 If you happen to have found me through the Fiesta, then hello! Please drop me a line below just to say that the Fiesta led you to me! 🙂 If you’ve never visited the Fiesta before, then just click the link and whizz over and have a look around! Wherever you’ve come from if you would like to be a Fiesta Friday co-host, or, if you would like to know more about it, then that would be fantastic! 😀 Angie is always on the look out for lovely co-hosts! 🙂
Back to the soup! 🙂 You should make this because apart from being delicious, it is totally nutritious, low in calories, low in fat, filling and so easy to make! You could have it for lunch as your main meal, on its own or with some bread, serve it as a starter to your dinner or even as a main dinner meal with a few other bits such as roasted vegetables or roasted chickpeas, maybe with some sizzled tofu or crunchy tofu sticks. Yummy! Who’s coming for dinner! 🙂
Let’s check out that recipe!
A slimming world friendly soup which is creamy and delicious but also dairy and gluten free!
- 2 medium onions chopped
- 1 clove garlic chopped
- 3 medium leeks washed and chopped
- 2-3 litres cold water
- 1 kg potatoes peeled and chopped
- 1 teaspoon paprika
- 1 teaspoon mustard
- 1 teaspoon black pepper
- salt to taste (we used pink Himalayan)
- *2 tablespoons nutritional yeast *(optional)
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Dry fry the onions in a large saucepan until they start to catch. De-glaze the pan by adding a small amount of water and ensuring you scrape the bottom of the pan.
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Add the garlic, stir through, then add the leeks and cover with water. Reduce the heat, cover and allow to cook for 10 minutes.
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Add the potatoes and top up with more water if needed. Add the paprika, mustard, pepper and salt. Stir, cover and simmer for thirty minutes.
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Turn the heat off and allow the soup to cool slightly before blending in batches. You can either make the soup completely velvety smooth, or as I did, leave a few larger pieces to give the soup some texture.
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If using, stir through the nutritional yeast. Once smooth, taste test and adjust seasoning and water if needed. Serve.
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Enjoy!
- You can use oil to cook the onions if you are not worried about the fat content.
- Make the soup creamier by adding part milk or cream during blending.
- Try the soup with different potato varieties.
- Make a curried soup by adding in a teaspoon of cumin, coriander, turmeric and curry powders.
- Let everyone choose their own soup flavours by putting out a collection of spices and toppings (crispy fried onions, croutons, yogurt, sesame).
- Store refrigerated for up to four days (if using cream or milk check dates before use).
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If you’re new to cooking, or plant based cooking and need some kitchen inspiration or you’re after some ingredients, have a look here!
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Here’s a step-by-step guide of the steps to show you how easy the soup is…
