Miso Leek & Potato Soup

Leek & Potato soup with a twist

Leek and Potato soup is a classic, using some of the best vegetables for this time of year. This version is vegan, yet so creamy from cannellini beans and coconut milk. It’s an easily digestible, delicious and satiating soup, perfect for cold winters’ days.

Nutritionally, this soup supports blood sugar balance through leek, bean and celery’s fibre - especially when paired with the healthy fats from coconut milk. You’ve got immune supporting vegetables in there too, perfect to see out the end of winter. To top it all off, it’s soup season for a reason. Soups are easily digestible at this time of year, when our gut motility slows, and we need warming foods to support our energy.

I’d highly recommend Maris Piper potatoes for the best blend.

INGREDIENTS

Serves 3-4

• 2 medium leeks, finely sliced

• 300g Maris Piper, diced small (skin on)

• 250g cannellini beans

• 1 stick celery, finely chopped

• 1 tbsp olive oil

• 5 small cloves garlic, finely chopped

• 500 ml vegetable stock

• 200 ml full-fat coconut milk

• 1–2 tbsp white miso paste (to taste)

• Juice of ½ lemon, plus more to taste

• Salt

To serve:

• Small handful chives, finely sliced

• Pepper

• Chilli oil (optional)

METHOD

1. Heat the oil in a saucepan over low–medium heat.

2. Add the leeks and celery with a pinch of salt. Cook gently for 8–10 minutes until soft and sweet, no browning.

3. Add garlic and cook for 30 seconds.

4. Add the potato, cannellini beans, and stock. Bring to a gentle simmer and cook for 12–15 minutes, until the potato is completely soft.

5. Stir in the coconut milk. Blend until smooth and silky (or partially if you like a bit of texture). Warm gently over low heat.

6. Take the soup off the heat. Dissolve the miso in a small ladle of hot soup, then stir it back in.

7. Add lemon juice a little at a time, tasting as you go.

8. Ladle into bowls. Finish with chopped chives, a drizzle of chilli oil, and a crack of pepper.

9. Enjoy :)