It’s officially soup season!
Colder months bring about warmer meals. Today. we are going to share our delicious potato and leek soup with you. It is delicious, warming, nutritious and a hug in a bowl, especially when paired with our delicious garlic flatbread.
This dish contains, vitamin A, thiamin (vitamin B-1), niacin (vitamin B-3), pantothenic acid (vitamin B-5), pyridoxamine (vitamin B-6), folate (vitamin B-9), vitamin C, vitamin E, vitamin K, copper, calcium, fibre, iron, magnesium, manganese, omega-3 fatty acids, phosphorus and potassium, to name of its nutrients. The benefits of these nutrients can be found in our Nutrient Index.
We hope you enjoy this quick and easy recipe we have developed for you.
Ingredients (serves 2-4)
Potatoes (approx 600g), chopped
1/2 a Purple Onion, roughly chopped
1 Leek, roughly chopped
1.5tsp Fresh Ginger, minced
1.5l Vegetable Stock (N.B. can be made using stock cubes and water)
400ml can Coconut Milk (N.B. at least 65% coconut extract, but we prefer 76%)
3tbsp Oat Milk (N.B. Alternatively, use soy, cashew or almond milk) (optional)
Garlic Flatbread (make dough prior to making soup)
2-3g Dry Active Yeast
2g Sea Salt
2g Brown Sugar
0.5-1tsp Garlic Powder
50-60ml water (N.B. amount of liquid needed varies depending on the microclimate in your kitchen)
- Place the potatoes, onions, leeks and ginger in a saucepan or pot containing hot vegetable stock. Let the liquid boil before reducing to a simmer for approximately 10mins. The potatoes should be soft enough to pierce with a fork after the time has elapsed.
- Drain out the liquid and save it to add flavour to something else or make a clear soup later.
- Stir in a can of coconut milk to the contents of the pot (the vegetables).
- In batches, transfer the vegetables and milk into a blender and pulse or blend till your desired degree of smoothness.
- Return the blended soup to the pot and heat through on medium-low heat for a few minutes. The consistency of the soup will become lighter with time. However, to speed up this process or make the soup even lighter, add some oat milk (or alternative) to the contents of the saucepan.
- Stir in all herbs and spices to taste, place a lid on the pot and let its contents cook through for 5-10mins (lower the heat if necessary).
- Using a ladle, dish the soup out into bowls.
- Combine all the dry ingredients in a mixing bowl.
- Add the water and, preferably using a pair of chopsticks, combine the ingredients.
- When the dough starts forming, using floured hands, knead the dough for approximately 10mins to develop the gluten. The dough should be smooth after kneading.
- Shape the dough into a small log and cover the bowl with cling film or a bowl. Leave the dough to proof for at least an hour (preferable 1.5-2hrs).
- After the time has elapsed, knead the dough and shape it into a log again. However, make the log a bit longer this time.
- Divide the log into 5-6 equal parts.
- Knead each part individually for about 30secs then pull, pinch and roll each of them to form 5-6 balls.
- On a clean floured surface, flatten out each ball by making indents in them using your fingers. Keep pressing and pushing the dough till it is thin and wider, in your desired shape.
- Heat up a dry frying pan until a drop of water on it bubbles and evaporates quickly.
- Place one of the flattened out pieces of dough in the pan and heat it through turning once the face touching the pan begins to brown. Reduce the heat as needed to prevent burning.
- Repeat with the rest of the dough.
- Place the flatbread on a flat board or dish.
If you try the recipe, upload a picture of it to Instagram with the hashtag #lickyourplaterecipe so we can have a look at and like it.