Go Back

Creamy Leek Soup without the Calories

Course Soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Fiona Maclean


  • 3 Medium Leeks trimmed and chopped into 1cm pieces
  • 1/2 Medium Cauliflower broken into florets
  • 1 Small Potato cleaned and diced (peeled if you like)
  • 250 ml Alpro lighter soya cream or single cream
  • 500 ml Vegetable stock freshly made or from a good stock cube/bouillon
  • 1 teaspoon Vegetable oil I used rapeseed oil


  1. Add two of the leeks, the cauliflower and the potato to a high power blender together with the cream.
  2. Blitz on full power for 15 minutes so that the mixture heats through.
  3. Meanwhile, sweat the remaining leek with the oil over a low heat.
  4. Then add in the hot stock to the puree, check and adjust seasoning and continue to blitz for another 5-10 minutes
  5. Put the cooked leeks in the bottom of each soup bowl and top with the creamy soup
  6. Season well with freshly ground black pepper.

Recipe Notes

If you don't have a high power blender, then gently stew 2 leeks, the diced potato and the cauliflower in the stock for 15-20 minutes.  Add the cream and heat through before blitzing.  Serve in the same way with the remaining leeks used to add texture.