8 servings

Leek and potato soups are popular on the British Isles. Inspired by my last trip to Scotland, I offer you my reading of that recipe – very fresh and nutritious.

Products you need:

3 large leeks, without the green feathers

6 medium/large-sized potatoes

1 large cooking apple (see the picture)

3 medium-sized carrots

5 pinches of nutmeg

black pepper to taste

4 tbsp. of dried vegetable soup mix

1 tbsp. of salt

4 tbsp. of sunflower oil (added at the end, optional)

juice of 1 lemon

1 bundle of parsley

4 tbsp. of coconut cream


Clean, rinse and cut the potatoes, the leeks, the carrots and the apple.

Put them in a saucepan. I add water to slightly cover the contents (no more because it will become too watery).

Add spices, incl. a dry vegetable soup mix that contains dried red peppers, dried parsnips, etc. (see the picture).

It boils for 30 minutes on low temperature.

After removing the ready soup from the hob, add the coconut cream and some sunflower oil. Sunflower oil is optional if you find the soup too lean.

Finally, add the parsley, finely chopped and the lemon juice. Stir well. Parsley gives extra freshness.


Cooking apples are a special kind – green, large and hard. Since they are not found in all stores, you can replace them with plain sour apples.

If you do not have a dried vegetable mix for soup, replace it with vegetable broth.

I prefer, whenever possible, to avoid animal products and frying. In this recipe this is fully achievable. However, if you do not like entirely lean meals, instead of sunflower oil and coconut cream, use dairy cream and butter.