Leek, Potato + Kumara Soup
Recipe type: Soup, Lunch, Easy Dinner
Prep time: 
Cook time: 
Total time: 
Serves: Serves 5-6
  • 1 T coconut oil
  • 1 medium leek, finely sliced, green part included
  • 2 cloves garlic, finely chopped
  • 1 large stalk of celery, finely sliced
  • 2 medium kumara, peeled and cut into small chunks
  • 2 medium potatoes, peeled and cut into small chunks
  • 1 litre chicken or vegetable stock
  • 1 bay leaf
  • 1-2 sprigs thyme
  • ½ t salt
  • a good grinding of black pepper
  • spring onion to serve
  1. In a large pot, melt the coconut oil and cook the leek, garlic and celery for 2-3 minutes until soft and celery is sweating.
  2. Add the kumara, potatoes, stock, bay leaf and thyme. Cover and bring to the boil, turn down to simmer and cook for 25-30 minutes until tender. Remove the bay leaf and thyme stalks.
  3. Using a stick blender, puree the mixture until smooth. Season with salt and pepper.
  4. Serve hot with finely sliced spring onions on the top and crusty toast or warm buns.
  5. Suitable to freeze once cold.
Recipe by Wicked Wellbeing at https://wickedwellbeing.com/leek-potato-kumara-soup/