Curried creamy and lemony leek and potato soup

It’s freezing and snowing like crazy outside. Thought this one could help… I LOVE the rough texture of this cozy soup. The leek and potato combo is unbeatable in my opinion… and I’m adding a bit of greens with spinach and some punch with lemon. Go make itttt!

Portions : 4-6

Preparation : 10 minutes

Cooking : 50 minutes

Ingredients : 

• 2 tbsp olive oil
• 6 yellow potatoes, chopped in 2 cm half moons
• 2 leeks, finely chopped and well rinsed
• ½ tsp garlic powder
• Kosher salt and freshly ground black pepper 
• 6 cups vegetable broth or 6 cups water and 3 tbsp better than bouillon vegetable
• 1 tbsp curry powder
• 400g baby spinach
• Zest and juice of 1 lemon
• ¼ cup vegan cream (soy)
• 1/3 cup dill, finely chopped

For serving :

• 3 scallions, finely chopped
• Coarsely chopped dill
• A drizzle of your best olive oil

Steps : 

1. Heat olive oil in a large dutch oven. Add leeks and cook on medium heat for about 5 minutes. Add potatoes and season with salt and pepper. 
2. Add bouillon (or vegetable broth) and bring to a simmer. Cover and simmer for about 15 minutes. Remove the lid and cook for another 20-25 minutes until the potatoes are really tender. Smush them down with a spoon to create texture in the soup.
3. Add the spinach and curry powder - stir to wilt them into the soup.
4. Turn off the heat and add the cream, juice and zest of lemon and the dill. Stir to combine and taste for seasoning. Serve in a large bowl and top with chopped dill and scallions and a drizzle of olive oil. SO good.