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Vegan Leek and potato soup

Very creamy and delicious


  1. Chop all the vegetables to the same size

  2. In a large pot put enough olive oil and fry the onion, celery, leek and carrot.

  3. Add some salt and stir

  4. Add the rosemary

  5. After the vegetables wither, add the garlic

  6. Then add the potatoes and thyme

  7. Add boiling water, season with salt and pepper and simmer for half an hour

  8. Blend the soup and add a little olive oil or butter


1 kilogram peeled potatoes

2 leeks 400 grams

1 carrot 120 grams

1 onion 100 grams

1 celery stick 80 grams

2 cloves garlic

2 liters boiling water

110 ml olive oil (50 ml for frying and 60 ml for blending)

1 tablespoon lemon juice

1 stem of rosemary

4-5 stems of thyme


Black pepper

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