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Main Dishes

Creamy Potato Leek Soup With Crispy Beet Greens

This delicious creamy vegan soup is so good and good for your gut health. It is loaded with leeks and eschalots which are special types of prebiotic fibres that our gut bacteria love. The use of shiitake mushroom powder adds umami flavour which allows you to use less salt. Umami enhances the flavours in food while mitigating bitter compounds. It also increases the perception of salt in foods.

These beet green chips taste divine and are a great way to reduce food waste as the tops of beetroot are often thrown out.  You will be amazed at how they taste so similar to thin crispy potato chips. 

Ingredients - Soup

  • 1 1/2 tablespoons extra virgin olive oil

  • 1 tablespoon vegan butter (I used Nuttelex Buttery)

  • 2 small eschalots (shallots in US), thinly sliced

  • 3 leeks washed and thinly sliced (white & light green part only) 

  • pinch of salt plus more to taste

  • 5 medium kestrel potatoes, chopped (leave skin on)

  • 4 cloves of garlic, minced

  • 2 tsp fresh thyme chopped

  • 1 tbsp fresh rosemary chopped

  • 5 cups vegetable broth (I used Massell)

  • 1 tbsp shiitake mushroom powder (optional)

  • Pinch of white pepper

  • 2 bay leaves

  • 1 cup light coconut milk



  1. Heat the oil and butter in a large pot over low heat. Add the eschalots and leeks with a pinch of salt and sauté until softened, about 5-6 minutes.

  2. Add the potatoes, garlic, thyme, and rosemary. Sauté for 2-3 minutes. 

  3. Add the vegetable broth, shiitake powder (if using), pepper and bay leaves. Raise heat so it starts to simmer. Now reduce heat to a low simmer and cook for about 15-20 minutes, or until the potatoes are fork tender. 

  4. Remove from heat and remove bay leaves. Stir in the coconut milk. Taste for seasoning and add more salt and pepper as needed.

  5. Using an immersion blender, blend until smooth and creamy or alternatively blend in batches in a blender. 

  6. Serve in soup bowls and top with beet green chips.


For the Beet Green Chips


  • Extra virgin olive oil

  • Handful of beet green tops washed and thoroughly dried (this helps them get crispy)

  • salt



  1. Heat oven to 175° C (350°F)

  2. In a medium bowl, lightly coat beet greens with oil and a pinch of salt and toss well.

  3. Lay out individually on a large sheet pan.

  4. Bake for 5-10 minutes. Turn leaves over and continue baking the other side for 5 minutes or until leaves are crispy.

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