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Leek potato cavalo nero soup small

Leek, potato & cavolo nero soup: Celebrating in-season British leeks

With the number of vegans in the UK set to hit over 2 million by the end of 2020, demand for inspiring, seasonal, but cost effective vegan recipes is rising too. With leeks now at the peak of their season, the British Leek Growers Association has teamed up with vegan chef and nutritionist Julie Cleijne of Sustainable Food Consultants, to create a suite of delicious, new vegan recipes with leeks at their heart.

The newly created vegan recipes all feature British Leeks and range from store cupboard staples to celebratory indulgences.

Julie Cleijne says: “British leeks are one of the Country’s most nutritious and yet under used and appreciated vegetables…until now. If there has been one silver lining to the pandemic, it has been to bring these nutritious, delicious and versatile vegetables centre stage and we’ve seen sales of leeks jump by 15.6% this year.

As one of the few indigenous British vegetables to be ‘in season’ throughout the winter months we really should be eating more of them, to reduce air miles, boost immunity and save the pennies. The recipes I’ve created are not only strong on flavour, they’re easy on the pocket too with the cost per serving from as little at 48p.

Leek potato cavalo nero soup small

Ingredients

15 g vegan margarine

2.5 leeks – whites (approx. 250 g), washed and sliced lengthways, and then into half-moons. (Save the green leaves for the vegetable stock, and leek ‘hearts’ for Leek heart & spelt salad)

190 g waxy potatoes – e.g. Charlotte, Maris Peer, or Jersey Royals, peeled and cut into cubes

Sea salt

2 garlic cloves, peeled and crushed

750 ml vegetable stock (bouillon, or use the leek leaf vegetable stock (see separate recipe)

100 g cavolo nero

2 tbsp coconut cream (optional) – the thicker part from a tin of coconut milk

White pepper

Chilli flakes (optional)

Instructions

1

First make the leek vegetable stock (see separate recipe here).

2

Melt the margarine in a large saucepan over a low heat.

3

Add the leeks, chopped potatoes and a pinch of salt, then cook over a gentle heat for 10 minutes, or until the leeks have softened.

4

Add the garlic and cook for approximately 1 minute.

5

Pour in the stock. Simmer on low heat for 10-12 minutes, and until the potatoes have softened.

6

Add the cavolo nero and cook just until it has wilted, approx. 2-3 minutes.

7

Using a handheld stick blender, blend until smooth. Stir in the coconut cream. Add more stock if you like your soup not too thick.

8

Season to taste with white pepper, and salt.

9

Divide the soup between serving bowls.

10

Top with a sprinkling of chilli flakes, if desired.

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