This soup is super simple to make and is the bomb when it comes to flavour! Perfect for warming up everything!

Serves 4 - 6

Prep Time 15 mins

Cooks In 35 min

Difficulty easy

  • • 2 tablespoons coconut oil
  • • 3 teaspoons curry powder
  • • 2 leeks, trimmed of the dark green part and thinly sliced
  • • 2 leeks, trimmed of the dark green part and thinly sliced
  • • 500g potatoes, peeled and cut into 2cm cubes
  • • Salt and pepper
  • • 3 cups vegetable stock
  • • 400mls coconut milk

Melt the coconut oil in a saucepan over medium heat, and stir in curry powder.
Add the leeks and cook, stirring occasionally until the leeks are soft, about 5 minutes.

Pour in the stock and turn the heat to high. Bring to a boil and add the diced potatoes. Let the stock come to a boil again before reducing to a gentle simmer and  cook for 20 minutes.
Add the coconut milk and simmer for another 10 minutes.

Blend soup in batches and season to taste .

Serve with a spoon of coconut yogurt and chopped parsley if you wish.


Recipe by Janet Mitchell – Food Director, The Vegan Company

Photography by Tanya Zouev

About the Author


Fascinated by food from a very young age, Janet has spent most of her life thinking about food, dreaming about food, being curious about food and definitely eating more than her fair share of luscious food.

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