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Vegetarian Favourites - Leek, Potato and Coriander Soup Recipe

Updated on January 26, 2011

Leek and potato soup is a staple of soup lovers everywhere. This dish uses leeks, potatoes and plenty of fresh coriander for a nice twist on the old favourite.

While the leeks and potatoes create a hearty classic, the coriander adds interest and flavour.

A fantastic lunchtime soup, and so easy to make.


1 onion

2 or 3 small leeks

500g (approx.) potatoes (new potatoes are best but I use whatever I have at the time)

1 clove garlic

A handful of fresh coriander leaves (coriander can be chopped and stored frozen).

1 litre vegetable stock

1 pinch nutmeg

vegetable oil


Chop the onion and the garlic and fry gently in a little oil for a couple of minutes.

Cut the potatoes into smallish (1-2 cm) chunks and add to the pan, stir.

Add the vegetable stock and nutmeg and bring to the boil. Simmer for about 20 mins, until the potatoes are cooked.

While this is cooking, chop the coriander roughly. Slice the leeks lengthways, then chop them finely.

Once the potatoes are nearly cooked add the leek and coriander and continue cooking for another 5-10 minutes.

Serve with bread. Yum!


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