Spinach, Leek & Potato Soup
Lunch

Spinach, Leek & Potato Soup

5 Plant Points

I was inspired by my friend to use my potato skins to make crispy croutons for this deliciously creamy Spinach, Leek & Potato Soup. I’m all about including the skins for added fibre, nutrients and reducing food waste and using them up in this way means added texture and crunch while keeping the soup seriously creamy.

Ingredients:

  • 1 onion

  • 1 leek

  • 2 garlic cloves

  • 3 tbsp of Olive Oil

  • 150g potatoes

  • 600ml stock

  • 100g Spinach

  • salt & pepper

  • 1 can of coconut milk

Method:

In 2 tbsp olive oil fry the onion, garlic and leeks for 10 mins. Peel potatoes leaving the peel to one side, and cut potatoes into quarters. Add potatoes to the pot, season with salt and pepper and pour over stock and coconut milk and simmer for 30 mins. Add in spinach stir until wilted then blend until smooth. If you want the soup to be thinner add water or more stock. Pop 1 tbsp of olive oil in a pan and fry the potato skins with salt and pepper for 5-10 mins until crispy. Top with yoghurt, chilli flakes and crispy potato skins.