Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Serves: 8

Prep time: 20 mins

Cooking time: 30 mins


  • ¼ cup olive oil
  • 4 leeks, thinly sliced
  • 4 cloves garlic, crushed
  • 3 large swedes, peeled and diced
  • 4 large potatoes, peeled and diced
  • 1 litre water (or stock)
  • 2 vegetable stock cubes
  • 4 bay leaves
  • Salt and pepper to taste
  • 1 x 400g can coconut cream
  • 1 litre almond milk, (or other milk)
  • Chives to garnish


  • Heat oil in large saucepan on medium heat.
  • Add leeks and garlic and cook, while stirring, for 10 minutes.
  • Add swedes, potatoes, water, stock cubes, salt, pepper and bay leaves.
  • Bring to the boil, and then simmer for 30 minutes, remove bay leaves.
  • Blend with stick, stir in coconut cream and almond milk.
  • Garnish with chopped chives.



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