Simple Soup served stylishly

Try saying that five times fast! This week has been crazy hectic & cold so soups have been on the menu! I love them in autumn, and even better when you add in a bread bowl.

bread bowls

I went to the local bakery & grabbed a sesame cob and granary cob, cut a circle in the top, hollowed them out (try not to eat the insides!), and toast in a preheated oven to harden. Take them out to cool & make your soup! I always use the round cob’s as they closely resemble a bowl the most! Remember one per person 🙂

Easy Potato & Leek Soup

Leek and potato soup

Serves: 4

Prep: 15 min

Cook: 30 min


  • 2 large potatoes, peeled and diced
  • 2 large leeks, thinly sliced
  • 4 cups veg broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup heavy cream/plain vegan yoghurt
  • 1 dash nutmeg, grated
  • 1 tablespoon dried parsley flakes
  • dash of dried chives, dried dill, garlic granules (optional)
  • 4 round cobs of your choice


  1. Rub the inside of your bread bowls and “lids” with garlic and brush with olive oil.
  2. Bake lids and bowls on cookie sheet at 180 ˚C /350 ˚F until lightly toasted.
  3. In large pot, combine potatoes, leeks, veggie broth, salt and pepper.
  4. Bring to a boil.
  5. Reduce heat to low.
  6. Cover and simmer 15-20 minutes or until vegetables are tender. Stir in your optional herbs if using
  7. Strain soup into another pan.
  8. Place cooked potatoes and leeks in blender or food processor with about 1/4 cup broth & process until smooth; return to your heated pan.
  9. Stir in the cream and nutmeg.
  10. Spoon into your hot prepared bread bowls.
  11. Sprinkle with parsley & enjoy!

leek potato bread bowlFullSizeRender_1


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