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Corn, Leek + Potato Soup
Sweetcorn gives this classic leek and potato soup an extra cosy autumnal feel, while paprika delivers a smoky twist. It's perfect for meal preppers as you can cook it in bulk and store in the freezer.
Ingredients
Ingredients
- vegan margarine
- leeks, rinsed + sliced
- garlic cloves, peeled + chopped
- potato, diced
- paprika, plus extra for serving
- dried oregano
- vegetable stock
- frozen sweetcorn
- coconut milk from a tin, plus extra for serving
- salt + pepper
Method
- 1
Heat the margarine in a large pot over a medium - high heat. Throw in the leeks and fry for 5 minutes. Then add the garlic and fry for 1 minute more.
- 2
Next add the potato, paprika and oregano and fry for 1 minute. Then pour in the vegetable stock, pop the lid on, reduce the heat and simmer for 15 minutes.
- 3
Once the potato is soft add the sweetcorn and coconut milk, turn the heat up and cook for another 5 minutes or until the soup is hot and the sweetcorn is ready.
- 4
If you prefer your soup blended, you can do this now with either a hand-held or stationary blender. Then taste and season with salt and pepper to your liking.
- 5
Serve and finish with an extra swirl of coconut milk, sprinkling of paprika and black pepper.
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Community reviews
Rated 5 out of 5 from 3 reviews
- Simon
“lovely and easy”