Leek and almond soup

Leek and almond soup

The leeks give a wonderful flavour and the potatoes add substance in this delicious soup. Nina Olsson’s recipe is based on the classic French vichyssoise, but tweaked by replacing cream with the lighter creaminess of almond milk, almond butter and crème fraîche.

Leek and almond soup

Cool down on summer days with chilled almond and cucumber soup.

  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

The leeks give a wonderful flavour and the potatoes add substance in this delicious soup. Nina Olsson’s recipe is based on the classic French vichyssoise, but tweaked by replacing cream with the lighter creaminess of almond milk, almond butter and crème fraîche.

Cool down on summer days with chilled almond and cucumber soup.

Nutrition: per serving

Calories
367kcals
Fat
18.5g (6.2g saturated)
Protein
9.3g
Carbohydrates
33.8g (9.6g sugars)
Fibre
9.8g
Salt
2.5g

Ingredients

  • 500g potatoes, diced
  • Drizzle olive oil or 2 tbsp butter
  • 5 leeks, chopped
  • 750ml vegetable stock
  • 350ml almond milk
  • 50ml dry white wine
  • 2 tbsp almond butter
  • 75ml crème fraîche or vegan crème fraîche
  • 1 tsp salt
  • Crusty bread and extra-virgin olive oil to serve
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Boil the potatoes in a large pan of water for 10-12 minutes or until soft, then drain and set aside. Meanwhile heat the oil or butter in a frying pan over a medium-high heat and fry the leeks for 5-6 minutes until soft.
  2. In a large pan, combine the leeks and potatoes with the remaining ingredients, bring to the boil and simmer for 5 minutes. Transfer to a food processor and whizz until smooth. Serve with bread and a drizzle of extra-virgin olive oil.

Recipe is from Nina Olsson’s cookbook Bowls of Goodness (£18.99 Kyle Books)

Nutrition

Nutrition: per serving
Calories
367kcals
Fat
18.5g (6.2g saturated)
Protein
9.3g
Carbohydrates
33.8g (9.6g sugars)
Fibre
9.8g
Salt
2.5g

delicious. tips

  1. Serve cold or warm; traditional vichyssoise is often served cold.

  2. Make up to 48 hours ahead and keep in a container in the fridge. You can freeze the soup for up to 2 months.

Buy ingredients online

Recipe By:

Nina Olsson

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Healthy soup recipes

Leek and potato soup

Make a big pot of this winter classic – leek...

Save recipe icon Save recipe icon Save recipe

Potato, leek and Emmental soup

This hearty potato, leek and Emmental soup recipe is an...

Save recipe icon Save recipe icon Save recipe

Asparagus recipes

Asparagus vichyssoise soup

A classic vichyssoise is usually made from potatoes and leeks...

Save recipe icon Save recipe icon Save recipe

Wild garlic recipes

Wild garlic and potato soup with garlic butter croutons

This creamy wild garlic and potato soup from Debbie Major...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.