There’s something about soup as the cold weather comes. Here in the U.K. it’s just got very cold and wet indeed. Leaving the house is now a process with many layers and a hat required, and snow is forecast.
Cold and miserable weather makes me want to make a very large pot of rib-sticking soup. The kind that warms us from the inside. And just in case this leek and potato soup wasn’t rib-sticking enough already, we tend to eat it with bread. Carbs with carbs sounds like a sure-fire winner to me.
To balance the carbs, and add a good bit of heaviness and creaminess to the soup, I include cashew nuts. These are good source of protein and fats. If you don’t have these, or this isn’t for you, any cream substitute (Alpro, Oatly, etc.) would also work well.
I’ve included approximate basic nutrition information at the bottom of the page, if that’s of interest or relevance to you. If it’s not, do go ahead and ignore this section.
- 500g leeks
- 450g potatoes (I used Maris Pipers)
- One onion
- Half a cup of cashew nuts
- A good glug of rapeseed oil
- One pint of alpro oat milk
- One pint of water
- 4 tsp stock powder
- Salt and pepper to taste
- Trim the bottom and the top leathery bits off the leeks. Wash the leeks by slashing down the middle of them, and running under the tap, directing water to run from the base to the top of the leek so any dirt washes out
- Shred the leek and chop the onion finely
- Sauté the onion and leek in a heavy bottomed pan in a good glug of oil, until both are translucent
- Wash the potatoes, scrubbing away mud and cutting away any bad bits
- Chop the potatoes into one inch square pieces
- Add the potatoes to the pan with a good pinch of salt and sauté whilst stirring for a few minutes
- Blend the cashews with a cup of water and the marigold stock for 2pints
- Add 1 pint of oat milk ,and 1/2 pint water, the blended cashews and 4tsp marigold to the pan
- Bring the pan to the boil and leave to simmer for 25-30m, until the potatoes are soft
Approximate nutrition information for the whole recipe / per serving (a quarter of the recipe)
- Energy: 1481kcal / 370kcal
- Protein: 32.1g / 8g
- Carbs: 198g / 49.5g
- Fat: 56.6g / 14.1g