Spiced Leek Potato and Lentil Soup
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Serves 4
5 mins prep time
20 mins cook time
recipe courtesy of our friends at British Leeks
Spiced Leek Potato and Lentil Soup is a warm, nourishing, and deeply comforting dish that brings together simple ingredients with aromatic spices to create a satisfying and flavourful meal. Perfect for chilly days or when you’re craving something wholesome, this soup offers a delicious balance of hearty texture and gentle spice.
The base of the soup begins with softened leeks, which provide a mild, slightly sweet onion-like flavour that forms the backbone of the dish. As they cook down, they become soft and fragrant, creating a comforting and aromatic foundation. Potatoes are then added, bringing a creamy, velvety texture that naturally thickens the soup without the need for heavy cream.
Lentils add both substance and nutrition, making the soup more filling and wholesome. As they simmer, they soften and blend beautifully with the other ingredients, contributing a subtle earthiness and a rich, satisfying body. Their natural protein and fibre content also make this soup a nourishing choice for a balanced meal.
A blend of warming spices such as cumin, coriander, ginger and chilli is used to gently enhance the flavour. These spices add depth and a hint of warmth without overpowering the natural taste of the vegetables. Garlic and ginger may also be included to bring an extra layer of aroma and complexity.
As the soup cooks, all the ingredients meld together into a thick, hearty consistency that can be left chunky or blended smooth, depending on preference. A squeeze of lemon juice or a sprinkle of fresh herbs such as parsley or coriander at the end adds brightness and freshness.
Spiced Leek Potato and Lentil Soup is perfect served with crusty bread or warm flatbreads, making it a comforting and satisfying dish. It’s a simple yet flavourful recipe that celebrates wholesome ingredients and gentle spices, offering warmth, nourishment, and comfort in every bowl.
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Ingredients
You'll Need
- 1 tbsp cumin seeds
- 40g/1½oz butter
- 4 medium leeks, trimmed and sliced
- thumb-size piece fresh root ginger, peeled then grated
- handful fresh coriander, stalks finely chopped
- 1 fat red chilli, deseeded and finely chopped
- 1 large (250g/9oz) Maris Piper or King Edward potato, peeled and thinly sliced
- 175g/6oz split red lentils
- 1 litre/1¾ pints chicken or vegetable stock
- 300ml/½ pint semi-skimmed milk
- 4 tbsp half fat crème fraiche or creamy yogurt, to serve
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Method
- Put a large saucepan over a medium heat then add the cumin seeds. Cook for 2 minutes, or until toasty and fragrant. Set ½ tsp aside for later.
- Add the butter to the pan, let it melt and sizzle around the cumin, then stir in the leeks, ginger, coriander stalks and most of the chilli. Cover and let the flavours sweat together for 5 minutes.
- Stir in the potato and lentils, then the stock and milk. Bring to a boil then simmer for 15 minutes, or until the lentils are soft.
- Blitz the soup in the saucepan using a stick blender, then season to taste with salt and pepper. Ladle into bowls, add a swirl of crème fraiche or yogurt, then scatter with the reserved chilli, toasted cumin and coriander leaves. Enjoy with warm naan bread.