A hearty and wholesome roasted garlic and leek soup, served with a smooth cashew nut cream cheese grilled sarmie! Sprinkled with crispy lentils and fresh parsley. Dunking this melty sandwich into the rich soup is a taste sensation you won’t soon forget!
Roasted Leek & Garlic Soup
Roasted Leek & Garlic Soup
with crispy lentils & a cashew nut cream cheese sarmie
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Artisanal White Bread
- Cashew Nut Cream Cheese
- Coconut Cream
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Leeks
- Lentils
- Potato Chunks
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
THE ROAST WITH THE MOST
Preheat the oven to 200°C. Boil the kettle. Rinse the halved leeks thoroughly and cut into 2-3cm chunks. Place the leek chunks and the whole, unpeeled garlic clove on a roasting tray. Coat in oil, and season. On a separate roasting tray, place the drained lentils. Coat in oil, season, and spread out in a single layer. Roast both trays in the hot oven for 15-20 minutes until the leeks are cooked through and the lentils are crisping up, shifting halfway.
BOILING HOT
Place a pot over a medium-high heat. Add the veg stock, and 200ml of boiling water. Add the potato chunks. Once boiling, reduce the heat and simmer for 10-15 minutes until the potatoes are soft (do not drain the liquid!).
IT’S SOUP-ER
When the leeks are done roasting and the potatoes are done boiling, remove the garlic clove from the tray, and carefully squeeze out the flesh into a blender. Add the roasted leeks, the coconut cream, the boiled potatoes and the potato cooking liquid. Pulse until smooth, adding more warm water if necessary. Return to the pot, season, and cover to keep warm.
NOT YOUR AVERAGE GRILLED CHEESE
Smear one of the bread slices with the cream cheese on one side. Top with the other slice, to create a sandwich. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sandwich and fry for 4-6 minutes, until starting to brown, flipping halfway. On completion, slice the sandwich in half.
SOUP’S UP!
Bowl up a generous helping of the roasted leek and garlic soup. Top with the crispy lentils and sprinkle over the chopped parsley. Side with the toasted cream cheese sandwich and get dunking!
Leeks - 100g
Garlic Clove - 1
Lentils - 60g
Vegetable Stock - 10ml
Potato Chunks - 250g
Coconut Cream - 100ml
Artisanal White Bread - 2 slices
Cashew Nut Cream Cheese - 30ml
Fresh Parsley - 4g
THE ROAST WITH THE MOST
Preheat the oven to 200°C. Boil the kettle. Rinse the halved leeks thoroughly and cut into 2-3cm chunks. Place the leek chunks and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil, and season. On a separate roasting tray, place the drained lentils. Coat in oil, season, and spread out in a single layer. Roast both trays in the hot oven for 15-20 minutes until the leeks are cooked through and the lentils are crisping up, shifting halfway.
BOILING HOT
Place a pot over a medium-high heat. Add the veg stock, and 400ml of boiling water. Add the potato chunks. Once boiling, reduce the heat and simmer for 15-20 minutes until the potatoes are soft (do not drain the liquid!).
IT’S SOUP-ER
When the leeks are done roasting and the potatoes are done boiling, remove the garlic cloves from the tray, and carefully squeeze out the flesh into a blender. Add the roasted leeks, the coconut cream, the boiled potatoes and the potato cooking liquid. Pulse until smooth, adding more warm water if necessary. Return to the pot, season, and cover to keep warm.
NOT YOUR AVERAGE GRILLED CHEESE
Smear half the bread slices with the cream cheese on one side. Top with the other slices, to create 2 sandwiches. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sandwiches and fry for 4-6 minutes, until starting to brown, flipping halfway. On completion, slice the sandwich in half.
SOUP’S UP!
Bowl up a generous helping of the roasted leek and garlic soup. Top with the crispy lentils and sprinkle over the chopped parsley. Side with the toasted cream cheese sandwich and get dunking!
Leeks - 200g
Garlic Cloves - 2
Lentils - 120g
Vegetable Stock - 20ml
Potato Chunks - 500g
Coconut Cream - 200ml
Artisanal White Bread - 4 slices
Cashew Nut Cream Cheese - 60ml
Fresh Parsley - 8g
THE ROAST WITH THE MOST
Preheat the oven to 200°C. Boil the kettle. Rinse the halved leeks thoroughly and cut into 2-3cm chunks. Place the leek chunks and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil, and season. On a separate roasting tray, place the drained lentils. Coat in oil, season, and spread out in a single layer. Roast both trays in the hot oven for 20-25 minutes until the leeks are cooked through and the lentils are crisping up, shifting halfway.
BOILING HOT
Place a large pot over a medium-high heat. Add the veg stock, and 600ml of boiling water. Add the potato chunks. Once boiling, reduce the heat and simmer for 20-25 minutes until the potatoes are soft (do not drain the liquid!).
IT’S SOUP-ER
When the leeks are done roasting and the potatoes are done boiling, remove the garlic cloves from the tray, and carefully squeeze out the flesh into a blender. Add the roasted leeks, the coconut cream, the boiled potatoes and the potato cooking liquid. Pulse until smooth, adding more warm water if necessary. Return to the pot, season, and cover to keep warm.
NOT YOUR AVERAGE GRILLED CHEESE
Smear half the bread slices with the cream cheese on one side. Top with the other slices, to create 3 sandwiches. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sandwiches and fry for 4-6 minutes, until starting to brown, flipping halfway. You may need to do this step in batches. On completion, slice the sandwich in half.
SOUP’S UP!
Bowl up a generous helping of the roasted leek and garlic soup. Top with the crispy lentils and sprinkle over the chopped parsley. Side with the toasted cream cheese sandwich and get dunking!
Leeks - 300g
Garlic Cloves - 3
Lentils - 180g
Vegetable Stock - 30ml
Potato Chunks - 750g
Coconut Cream - 300ml
Artisanal White Bread - 6 slices
Cashew Nut Cream Cheese - 85ml
Fresh Parsley - 12g
THE ROAST WITH THE MOST
Preheat the oven to 200°C. Boil the kettle. Rinse the halved leeks thoroughly and cut into 2-3cm chunks. Place the leek chunks and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil, and season. On a separate roasting tray, place the drained lentils. Coat in oil, season, and spread out in a single layer. Roast both trays in the hot oven for 20-25 minutes until the leeks are cooked through and the lentils are crisping up, shifting halfway.
BOILING HOT
Place a large pot over a medium-high heat. Add the veg stock, and 800ml of boiling water. Add the potato chunks. Once boiling, reduce the heat and simmer for 20-25 minutes until the potatoes are soft (do not drain the liquid!).
IT’S SOUP-ER
When the leeks are done roasting and the potatoes are done boiling, remove the garlic cloves from the tray, and carefully squeeze out the flesh into a blender. Add the roasted leeks, the coconut cream, the boiled potatoes and the potato cooking liquid. Pulse until smooth, adding more warm water if necessary. Return to the pot, season, and cover to keep warm.
NOT YOUR AVERAGE GRILLED CHEESE
Smear half the bread slices with the cream cheese on one side. Top with the other slices, to create 4 sandwiches. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sandwiches and fry for 4-6 minutes, until starting to brown, flipping halfway. You may need to do this step in batches. On completion, slice the sandwich in half.
SOUP’S UP!
Bowl up a generous helping of the roasted leek and garlic soup. Top with the crispy lentils and sprinkle over the chopped parsley. Side with the toasted cream cheese sandwich and get dunking!
Leeks - 400g
Garlic Cloves - 4
Lentils - 240g
Vegetable Stock - 40ml
Potato Chunks - 1kg
Coconut Cream - 400ml
Artisanal White Bread - 8 slices
Cashew Nut Cream Cheese - 125ml
Fresh Parsley - 15g
Woolies Products in this dish
