This chunky one pot meal is so much more than a soup.. with all of the comforting flavour of a classic leek and potato soup but just the right level of potato and crunchy garlic toasts on the side to make it feel like a full meal. Perfect for the colder Autumn evenings!

This Recipe Serves 2 People | 3.5 Portions of Veg Per Serving | Ready in 30 Minutes

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To make this recipe you will need:

1 Stick of Celery

1 Medium Onion

1 Leek

1 large baking Potato

Half cup of frozen Peas

100mls Dairy Free Cream

Teaspoon of Dijon Mustard

Veg Stock Cube

Teaspoon of Garlic Granules

½ Teaspoon Black Pepper

For the Garlic Toasts:

Sourdough Slices

Dairy Free Butter (softened)

¼ teaspoon Garlic Granules

Pinch of Pepper

To Serve:

A sprinkle of seeds

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How to do it:

First, wash peel and chop your leek, onion and celery into chunks (about 2cm big) before adding them into a deep sided pan with a little rapeseed oil. Stir fry on a medium to high heat for a few minutes until the veggies take on a little colour.

Next, reduce the heat a little, wash and chop your potatoes into 1cm cubes and add to the pan along with your garlic granules, cracked black pepper, stock cube (crumbled in), peas, dijon mustard, dairy free cream and 500mls of boiling water. Mix well and allow to come to a bubble. Simmer for about 10-15 minutes, until your potatoes are cooked through.

Whilst your soup is cooking, mix the garlic granules and pepper into the softened butter and spread on each of your bread slices. Oven bake for for about 10 minutes at 200℃ (or until they are golden and crisp.)

When your potatoes are fully cooked through, use a stick blender to partially blend the soup – you can do this until you achieve the consistency you prefer, partially blending the soup helps to create a thicker, more comforting bowlful. You might also want to add a splash more boiling water at this stage if your soup is a bit too thick.. If you have very picky eaters, this soup also works well fully blended.

Serve your soup with a sprinkle of seeds (and extra pepper to taste) with the crispy garlic toasts on the side.

*Make this recipe gluten free – Just switch the bread for your favourite gluten free alternative.