High Protein Leek & Potato Soup
This recipe stays true to the creamy, familiar flavours we all love, but adds a boost of plant-based protein to make it even more nourishing and satisfying.Protein per serve: 11 grams.
Ingredients
- 400 g leeks finely sliced
- 1 kg potatoes peeled and cubed
- 1 onion finely diced
- 2 garlic cloves finely diced
- 1 tsp extra virgin olive oil
- 25 g butter dairy or plant-based
- 300 g silken tofu drained
- 2 tsp miso paste
- 1 tsp dried thyme
- ½ tsp dried sage
- 1½ tbsp fresh marjoram see notes
- 2 bay leaves
- pinch smoked paprika
- 2 tsp sugar
- 1 tbsp white wine vinegar
- 1.3 litres vegetable stock
Instructions
- Heat a stockpot on medium-low, then add the butter and olive oil. Allow the butter to melt then add the onion. Allow it to cook until turning soft and lightly golden in colour, stirring regularly.
- Add the leeks and cook until the leeks begin to soften and become slightly sweet.
- Stir in the garlic, paprika, and herbs - but reserve half of the fresh marjoram for later. Cook for about 1 minute until fragrant. Then deglaze with the vinegar, scraping up any brown bits stuck to the pan.
- Pour in the stock and potatoes, increase the heat to bring the soup to a simmer. Reduce the heat back to low and allow the potatoes to cook, approx 20-25 minutes.
- Turn off the heat, remove the bay leaves, add the silken tofu, miso paste and sugar. Blend the soup with a stick blender until silky smooth.
- Finish by stirring in the remaining marjoram and taste to adjust seasoning to your preference. Serve with hot buttered sourdough!
Notes
- If you don't have fresh marjoram you can substitute with 1 tsp dried, use all of it when you add the other herbs.
- Alternatively, you can also use homemade, or shop-bought chicken stock for even more flavour.