Leek, Onion and Potato Soup

Refreshing for lunch on a warm summers day. This recipe came from The Thatch Restaurant, Quorn, England. The chef would often decorate the bowl with wild shoots and herb tips picked from the hedgerows as he walked to work.
Ingredients
4 large leeks, trimmed and chopped finely
2 medium potatoes, peeled and diced
1 medium onion, peeled and chopped finely
2pts 1lt vegetable stock
2ozs 50g vegan margarine
2 Tblsp coconut cream
salt and pepper
1 Tblsp fresh parsley
Method
Melt the margarine in a large pan and add the vegetables, stirring them well. Season with salt and pepper. Cover the pan and allow the vegetables to sweat over a low heat for a few minutes.
Add the stock and simmer for 20 minutes. Place in a liquidiser and blend to a puree.
Return to the pan and heat gently while adding the coconut cream.
Place in the refrigerator to cool.
Serve chilled. Decorated with parsley.
Serves 4.

 

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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2 Responses to Leek, Onion and Potato Soup

  1. Lucy says:

    This sounds lovely, Heather, particularly the coconut cream twist which I’ve never heard of before. Grandma always made leek and potato soup so it’ll be a nice little nostalgia food, and I’m finding that soup is brilliant for easy lunches at uni in a Thermos flask, so I will be giving some of your soups a try at some point, starting with this one!

    • Thanks Lucy,
      A lot of my recipes where originally aimed at students and my book had a chapter called “Eating to Survive”.
      Enjoy yourself experimenting in the kitchen.
      Luv,
      Heatheroo xx

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