What to eat this month

Tangy leek and ginger soup

Tangy leek and ginger soup

Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes

What you need

  • 450g leeks (about 2 medium)
  • 25g soya margarine
  • 2 small cloves garlic, peeled and crushed
  • 100g potato, peeled and diced
  • 600ml light coloured vegetable stock
  • 5–7 tbsp ginger wine, according to taste
  • 6 tbsp soya cream
  • Salt and pepper to taste, paprika to garnish


  1. Remove any tough outer leaves from the leeks and top and tail. Leave as much dark green as possible.  Cut horizontally into thin slices, rinse well.
  2. Melt the margarine and gently sauté the leeks for 5 minutes until soft, then add the garlic and sauté for a further 30 seconds. Add the potato and stock. Bring to the boil then simmer for about 10 minutes.
  3. Remove from the heat and add 4 tbsp ginger wine and the soya cream. Liquidize until smooth, adding more ginger wine and seasoning if needed at the end.
  4. Return to the saucepan and gently heat without boiling, stirring all the time. Serve garnished with a sprinkling of paprika.
Tangy leek and ginger soup

Extracted from the Grown in Britain Cookbook, published by DK. For further information, please visit http://www.dk.com