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Leek and Onion Soup

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings, 3 prawns each 1x


  • 45ml (3 tbsp) vegetable oil
  • 4 leeks, washed and diced
  • 1 onion, peeled and chopped
  • 2 potatoes, peeled and sliced
  • 750ml (3 tbsp) vegetable stock
  • 250ml (1 cup) almond milk
  • salt and pepper, to taste


  1. Gently fry the leeks and onion for 10 minutes, or until soft and translucent. 
  2. Add the potato and stock, then bring to a simmering point. Let it simmer for 15 minutes or until the potato is cooked. 
  3. Pour in the almond milk, and let it simmer for another 2 minutes. 
  4. Transfer everything to a food processor and blend until smooth. Alternatively, you can you a stick blender and do it straight in the pot. 
  5. Season to taste then divide the soup between four bowls
  6. Sprinkle with chives and drizzle with vegan cream. Serve with your favourite bread. Enjoy!


  • This recipe is vegan, but you can easily substitute the oil with butter, use standard milk and cream. 
  • This soup freezes well.
  • Category: Starter
  • Method: Boil
  • Cuisine: French

Keywords: leek and onion soup, onion and leek soup recipe, vegan soup, vegan starter recipe