The Challenge

Welsh & Vegan: Leek Soup

Welsh & Vegan

Great Britain is done! I cooked with a woman from England, I also cooked Scottish and now I met that awesome woman from Wales who teached me a lot about Welsh cuisine.


When Laura sent me the recipes for main dish an dessert I thought it would be pretty easy to decide which recipe I share on my blog (the sweet one of course!!!). That wasn´t the case!


What we did was a incredible delicious Welsh leek soup and for dessert we made a yummy Bara Brith which is a very traditional Welsh teabread/-cake. Its name means ‘speckled bread’. Laura sent me the original recipe and I made a vegan version of it which turned out very good and I really liked that fruity cake.


But I also loved the Welsh leek soup which is as traditional as Bara Brith even if the name – “Leek Soup” – is quite unspectacular. But that´s how it´s called! 😉 After eating a lot of both dishes I finally decided to write down the leek soup recipe. I just love how easy it´s made with yogurt and everything! Just try it out and you´ll see for yourself! 🙂

Welsh Leek Soup

  • 650 g leeks, sliced
  • 2 onions, chopped
  • 2 celery sticks, chopped
  • vegan butter
  • 1 liter vegetable stock
  • 200 g vegan natural yogurt
  • salt & pepper to taste
  • chives, chopped

Melt some vegan butter in a big pot. Add the vegetables and cook for about 10 minutes. Don´t forget to stir.


Add the vegetable stock, bring to a boil. Cover and let cook for about 25 minutes.


Blend the soup with a hand blender. Add yogurt and season with salt & pepper.


Sprinkle with chives for a garnish.


Mwynhewch eich bwyd!


Kommentar verfassen