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Creamy Leek and Potato Soup - Dairy Free


Preparation Time
10 minutes

Cooking Time
30 minutes


Allergy Information
Vegetarian, Vegan, Dairy Free, Lactose Free, Wheat Free, Gluten Free


  • 1 tbsp. Lucy Bee Coconut Oil
  • 1 brown onion, diced
  • 2 leeks, diced
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • 3 potatoes, peeled and diced
  • ΒΌ head cauliflower*, chopped into florets
  • 1.3 litre hot vegetable stock
  • 3 tbsp. Lucy Bee Creamed Coconut + extra for optional drizzle
  • A pinch of chilli flakes, optional to taste
  • *Tip: use the remaining cauliflower for our Cauliflower Rice Biryani recipe here


  1. In a pan, melt Lucy Bee Coconut Oil on a medium-high heat, then add the onions and cook until softened.
  2. Add the leeks and seasoning and cook on a medium heat to wilt the leeks, which takes around 5 minutes.
  3. Stir the potato and cauliflower into the mixture and cook for 1 minute before adding 1 litre of the stock (keeping the remainder for later). Bring to a boil, then reduce the heat to low and simmer until the potato and cauliflower are cooked (around 15- 20 minutes).
  4. Pour into a high-speed blender, along with the remaining vegetable stock, Lucy Bee Creamed Coconut and blend until smooth.
  5. Serve in bowls with some melted Lucy Bee Creamed Coconut and chilli flakes, if using.

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