Vegan Creamy Potato, Leek & Kale Soup

Here’s how to make it…


  • 600ml vegetable stock
  • 200ml soya cream
  • 3 large potatoes
  • 2 leeks
  • 2 cloves of garlic
  • 1 stick of celery
  • 1 brown onion
  • A handful of curly kale
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 bay leaf
  • A drizzle of sunflower oil
  • A pinch of sea salt & black pepper


  • Begin by preparing the potatoes. Peel and chop the potatoes in to bite size pieces
  • Finely chop the leeks, celery and onion
  • Add the potatoes, leeks, celery and onion to a large pan along with a drizzle of sunflower oil. Saute on a low heat for around 5 minutes
  • Finely grate or chop the garlic. Add the garlic to the pan along with the rosemary, thyme and bay leaf
  • Stir to combine then saute for a further 5 minutes
  • Add the vegetable stock and soya cream. Stir to combine then simmer on a medium heat until the potatoes are soft
  • Remove the bay leaf
  • Using a ladle, transfer roughly half of the soup to a food processor. Add a handful of curly kale and process until a smooth mixture is formed
  • Add the mixture to the remaining half of the soup. Stir to combine, season to taste then serve

This recipe serves 4.

4 thoughts on “Vegan Creamy Potato, Leek & Kale Soup

      1. Do you still have the recipe for that fabulous satay soup ? If so please could you post it on your website Lauren ?

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