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Zero-waste leek & potato soup recipe

We love a zero-waste recipe, and this vegan one from Recipes and Places couldn’t be simpler!

Using every part of the veggies - leek tops, potato peels, and all! - this soup is such a delicious way to reduce waste and do your bit for the planet.

So healthy and comforting, it’s great for meal prep too. Just throw some portions in the freezer ready for those days when you don’t want to cook.


Prep time: 5 minutes

Cook time: 20 minutes

Serves: 4 people


4 potatoes

2 leeks

1/2 onion, chopped

2 tbsp oil

2 cloves of garlic

500ml vegetable stock

2 slices of bread, torn apart

1 tsp salt

1 tsp pepper

1 tsp rosemary

70g cashews

2 tbsp nutritional yeast

Mixed herbs, to taste


  1. Peel the potatoes and cut into chunks.

  2. Wash the potato skins, dry them and save them for later.

  3. Chop the leeks - tops and all! They’re perfect for using in soup.

  4. Sauté the onion in 1 tablespoon of oil and a little water.

  5. Add the leeks and garlic, and cook for 5 to 10 minutes. Top tip: save the garlic and onion skins to make homemade veggie stock. Here’s how.

  6. Add the chopped potatoes and vegetable stock.

  7. Cook for 10 minutes until the potatoes are tender.

  8. In the meantime, start making your homemade croutons by preheating the oven to 200℃ and lining a baking tray with baking paper.

  9. Put the bread pieces and potato skins on the tray, drizzle with 1 tablespoon of oil and season with salt, pepper and rosemary.

  10. Bake for 5 to 10 minutes, until crispy.

  11. In the meantime, begin preparing your cashew cream by soaking the cashews in hot water for 5 minutes.

  12. Blend the cashews with 4 tablespoons of water, nutritional yeast and some seasoning. 

  13. When the potatoes have finished cooking, season the soup with salt, pepper and mixed herbs.

  14. Put the soup in a blender with half of your cashew cream and blend. Taste your soup and adjust the seasoning if needed.

  15. Serve hot garnished with your homemade croutons, crispy potato skins, and the other half of your cashew cream.

Storage tips

Once fully cool, put this soup in an airtight container and keep in the fridge for up to 5 days, or in the freezer for up to 3 months.


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