Bowl lickin’ Leek and Spud Soup
|Prep Time||Cook Time||Total Time||Author||Serves|
|10 minutes||30 minutes||40 minutes||Oakley's Premium Fresh Vegetables||4|
How often do you go to the grocery store with the best intentions, buy a bunch of fresh veggies and then find them at the bottom of the fridge a week or two later all wilted and sad? Don’t worry – we’ve all been there!
One of our team members recently chatted with chef, published author and food waste activist Sarah Burtscher about food waste in New Zealand. Did you know that according to Love Food Hate Waste, 12,005 tonnes of spuds are wasted in kiwi kitchens annually! Usually, this is due to them sprouting or greening. However, sprouts can be flicked off and used as per usual. Additionally, spuds stored correctly and kept away from the light will not go green.
This recipe was inspired by Sarah’s “Forgotten Vegetable Soup” and used up some of our sprouted spuds and wilting leek. It is naturally gluten-free, dairy-free and nutrient-dense. Enjoy!
1 large onion, diced
3 cloves of garlic, crushed and minced
2T Olive Oil
300g Oakley’s Golden Gourmet potatoes
2T white wine (you can substitute with white wine vinegar)
1 large leek, thinly sliced
3 cups vegetable stock
1C plant milk (we used oat)
Salt and pepper, to taste
- Dice the onion and add to a large pot on medium-high heat with the olive oil. Once the onion has become transparent, add the crushed garlic cloves.
- Finely slice the leek and add to the pot. Cook the leek down for 5 minutes.
- Dice the potatoes and add to the pot. Pour over the stock. Season with salt and pepper. Cover with a lid, reduce the heat and leave to simmer for 20 minutes.
- Once the potatoes are tender, remove from heat and add the milk. Blend either ina. blender or with a hand blender. Taste and add salt and pepper as desired.
- Serve with crusty bread and lashings of butter.
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