Leek, apple and turmeric soup

Vegan , Vegetarian


2 leeks

2 potatoes (approx. 450g)

2 granny smith apples

2 cloves garlic

2 tbsp chopped fresh thyme

1 ½ tsp turmeric

1 litre vegetable stock



To serve: toasted walnuts and *natural yoghurt


Wash and roughly chop the leeks. Peel, core and chop apples. Peel and dice potatoes. Roughly chop garlic

Heat a pot on a moderate heat. Add a drizzle of olive oil and then add the leek and garlic. Cook for a few minutes until starting to soften and then add the thyme, potatoes, apple and turmeric. Add the vegetable stock and bring to a boil. Reduce to a simmer and cook until the potatoes and apples are cooked. Allow the soup to cool before blending until smooth. Check the seasoning and adjust if needed. Warm to serve and spoon over a little yoghurt and a sprinkle of chopped toasted walnuts

*leave the yoghurt off if you want the soup to be dairy free



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