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Leek and Potato Soup

Serves 2


  • 1 onion
  • 1 large leek
  • 1 potato
  • 1 liter vegetable stock
  • Salt and pepper
  • 3 scoops (100g) Unflavored & Unsweetened Huel
  • A little oil or vegan butter


  • Cut leeks lengthwise and wash well then shred finely.
  • Peel and cut potatoes into large dice and chop onion.
  • Melt oil/butter in a large saucepan and add leeks, potatoes and onion.
  • Cover and cook on a low heat for 10 mins to allow veg to soften but not color.
  • Stir in stock mixed with Huel, bring to boil, cover and simmer gently for 30 mins. Puree with an immersion blender.
  • Scatter with parsley/chives to serve.

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