Husband and I ate this for Imbolc last night. I chose it partly because leeks and potatoes are both in season right now…and partly because it was really cheap and didn’t take up too much energy to make lol.
We brought a ‘wonky veg’ box this week that, among other things, contained all the veg I needed for this soup. I’m really liking the wonky veg box – not only is it really affordable and preventing food waste, but the one we buy is just veg in a cardboard box – no plastic waste! Win win win 🙂 Unfortunately we do buy it from a supermarket that I know doesn’t exactly have glowing moral credentials, but it’s about doing the best that your situation will allow, and for us this is it.
Serves 3-4 people
- 3 leeks (something in the area of 375g, if you’re using frozen leek chunks)
- 2 large potatoes (something in the area of 500g, if you don’t have big potatoes)
- 1 large onion
- 1 tin of coconut milk
- Black or white pepper, to taste
- Optional; vegetable stock or a stock cube
Chop your vegetables – chopping them smaller will make them cook more quickly.
Put them in a large saucepan.
Add your coconut milk, and then fill the tin with water or vegetable stock and add that too. I don’t use stock, because I don’t like what I see as the needless sugar and salt in stock cubes and I don’t have room in my freezer to keep batches of home-made stock. We don’t find that our food is lacking in flavor, and if I wanted to make something more flavorful I’d just add herbs and spices. If you wanted to use a stock cube, I’d recommend starting with 1/2 and then seeing how that tastes. You can easily add more, but if you’ve added too much your only option is to add more vegetables and coconut milk to give yourself a larger batch of soup.
Bring it all to a boil, then cover and simmer until the leeks, potatoes and onion are cooked through.
It’s a really good idea to cover the soup because the lid will hold in the heat, meaning you can cook it at a lower temperature and save a little cash. If you don’t have a proper saucepan lid you could always try using a plate, but be careful when you lift it off. There’ll be a lot of hot steam that can burn you. Use an oven glove or a towel folded over several times.
The easiest way to tell if the vegetables are ready is to stick a fork into one of the potato chunks. If it goes through easily or even breaks apart, then you’re done. This took me about 20 minutes, but it’ll depend on how finely you diced things.
Add your pepper, then blend the soup. I use a stick blender and do it all in the saucepan, but if you prefer to do it in a jug blender (or you only have a jug blender) then you need to let the soup go cold first. If you don’t have a blender then the soup should be fine as a broth, especially if you’ve diced the vegetables fairly fine.
Done! For Imbolc, it’s nice to serve this with a seeded bread. To be honest, it’s nice with seeded bread at pretty much any time. I think it’s good with some nutritional yeast flakes stirred in; Husband likes it with reggae reggae sauce.
If you want to, you can put portions of this into tubs or food bags once it’s cooled and freeze them for later.
If you’ve read my recipes before, you may have noticed that I’ve changed how I wrote this one a bit. I’ve been doing some research into volunteering opportunities to help me gain experience and, hopefully, one day get a real job, and one thing I was looking into made me realize that some people just never got taught even really basic cooking skills. I wondered if learning to cook by yourself, as an adult, might not be pretty intimidating – especially if you’re working with a really limited budget and are scared of getting it wrong and ending up with no dinner. So I’ve broken this right down to make it as accessible and useful to as many people as possible. What do you think? Ideas for ways to improve are welcome!
As ever, if you try this recipe or have any questions about it, I’d be really happy to hear from you 🙂