Today, leading youth homeless charity Centrepoint, launched their campaign The Big Broth. The campaign is seeking to bring awareness to the 86,000 young people in the UK facing homelessness (which utterly staggers and upsets me)
Young people face homelessness for a host of reasons and this amazing charity helps support over 10,000 them in accommodation and other support services in London, Yorkshire, Manchester and Sunderland. 86% of young people who come to Centrepoint move on in a positive way – but there is still so much more that can be done, with more funding and more support.
So when they got in touch with me to ask if I would create a soup recipe for The Big Broth campaign – it was a no brainer. Everyday I feel lucky to be happy, healthy and a roof over my head – and in the mill of day to day life, it can be so easy to forget how fortunate we really are. As an ode to my amazing Mum, I have created A Belly Full Of version of a family favourite – Leek and Potato soup. This is with a Bryony twist though!
The recipe is vegan, gluten free, dairy free and could be made low FODMAP. It’s a proper hearty, thick soup, which is the way I like it and deliciously mopped up with lots of bread! If you prefer a more liquid soup, up stock and the almond milk measurements.
Massive thanks to Riverford, for delivering me the best possible organic produce to make this recipe!
Serves 4 (gluten free, dairy free and vegan)
3 large potatoes, washed, peeled and chopped into small chunks
1 large leek, chopped
1 small red onion
1 small carrot, peeled and chopped
2 gloves of garlic
1 vegetable stock cube (make sure it’s GF!)
750 ml boiling water
300ml almond milk – unsweetened
Big handful of pea shoots + more for garnish
Salt & Pepper
- Pop a glug of olive oil into a shallow pan (ideally with a lid) and add your crushed garlic, chopped red onion, chopped carrot and leek into the pan. Keep on a medium heat and sauté the vegetables for about 20 minutes. Be sure not to let the vegetables burn!
- Meanwhile, add the vegetable stock cube to your boiling water (or just use vegetable stock if you have it!) and whisk so it’s smooth. Add the liquid to your pan, along with a handful of pea shoots and your potato chunks. Bring to the boil and then simmer for around 15 minutes, or until the potatoes are totally tender and falling apart. Season well with plenty of black pepper and salt.
- Pop the mixture into a blender and add 300ml of unsweetened almond milk. Blend until smooth.
- Serve with black pepper on top, a swirl of olive oil and a handful of pea shoots.
** The vegetables from Riverford were gifted for this recipe. This is not a paid post. **