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).
