eCook Meal
Roasted Leek & Garlic Soup
with crispy lentils & a cashew nut cream cheese sarmie
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R127.73
for 4 servings · R31.93 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Vegetable Stock needs 40 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 8% of packR3.20
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Potato Chunks needs 1 kgBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 14% of packR10.00
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Lentils needs 240 gLentil & Barley Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
-
Leeks needs 400 gPotato & Leek Soup Mix 600 g 600 g at R42.99 · 67% of packR28.66
Not in the Woolies basket — source these elsewhere:
- Artisanal White Bread - 8 slices
- Cashew Nut Cream Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Roasted Leek & Garlic Soup?
The preparation time for Roasted Leek & Garlic Soup with crispy lentils & a cashew nut cream cheese sarmie is between 20 and 40 minutes.
What is the total time required to make Roasted Leek & Garlic Soup with crispy lentils & a cashew nut cream cheese sarmie?
The total time required to make Roasted Leek & Garlic Soup with crispy lentils & a cashew nut cream cheese sarmie is between 35 and 60 minutes.
How many servings does Roasted Leek & Garlic Soup provide?
4 servings
What are the main ingredients in Roasted Leek & Garlic Soup?
Artisanal White Bread, Cashew Nut Cream Cheese, Coconut Cream, Garlic, Leek, Lentils, Parsley, Potato, Vegetable Stock
What is the nutritional information of Roasted Leek & Garlic Soup?
Calories: 876, Carbs: 124 grams, Fat: grams, Protein: 30.9 grams, Sugar: 13.6 grams, Salt: 1421 grams
How do I prepare Roasted Leek & Garlic Soup?
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! 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. 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. 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!).
What should be prepared from my kitchen to make Roasted Leek & Garlic Soup?
Artisanal White Bread, Cashew Nut Cream Cheese, Coconut Cream, Garlic, Leek, Lentils, Parsley, Potato, Vegetable Stock
How many calories does Roasted Leek & Garlic Soup have?
876 calories
How much fat content does Roasted Leek & Garlic Soup have?
grams