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Living Off Your Backyard Leek Soup

Updated: Oct 6, 2020

With our raised beds over flowing with harvesting veggies we have been digging into some really great recipes from friends. This is our friend Christines Leek Soup recipe. Christine also hosts an Instagram page supporting local businesses in the north durham area. You can check out @_like_a_local_


- Olive oil

- 2 large cloves garlic, diced

- 1 enormous leek and 1 slightly less enormous leek, sliced (probably the equivalent of 4-5 regular size leeks)

- 7 med potatoes, diced

- 2-3 celery stalks, diced

- 1 1/2 litres veggie broth

- 2 cups coconut almond milk

- salt and pepper to taste


Step 1;

First we used the carrot peels, onion skins and celery leaves to make veggie broth.

You can see more about pre made Vegetable broth on Amy's Vegetable Broth blog post. But essentially you bring all the scraps to a boil, add your seasonings and simmer for about 1 hour.

Step 2;

Sauté garlic, celery and leeks in olive oil until soft. Add diced potatoes and broth. Season with salt and pepper.

Step 3;

Boil, then reduce to simmer until potatoes are cooked.

Step 4;

Remove from heat, add coconut almond milk and stir.

Step 5;

Blend 2/3 in blender and add back to pot.

Thanks for checking out the blog let us know if you try this recipe out! If you are new to veggie gardening and not sure where to start?

You can get a full complete newbie guide here -> CLICK HERE


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