OK, I confess that I am not a vegan – although as much as I like to think that I could live the rest of my days without eating another animal (and if you, like me, watched the most recent series Walking Dead then you would understand why).

I can imagine if that if I try to go 100% vegan, it might only be 2 weeks (or days or hours, who knows) before the ‘BUT OMG BACON SMELLS SO GOOD’ feelings come back and completely ruin my new diet plan.

It is on the agenda though, to try a week of completely vegan foods and see if I feel any better in myself.

Hey, another blog post idea?

But not in March, just cus it’s Easter and as far as I’m aware vegan Lindt bunnies do not exist… yet.

A girl’s gotta treat herself.

Anyway, I’m refusing to believe that winter is pretty much over (I’m also panicking about how on earth I’m going to fit in my bridesmaids dress in only 2 and a half months away when I keep on skipping the gym?!?) and I was sitting at home the other night mentally but not physically ready to go to the gym.

Inevitably I procrastinated and decided to make soup to make up for my lack of exercise.

And what a good idea that was.

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Da – Nah!

This soup was so more-ish I managed to make an extra batch super easily to take to work, because I now am the type of organised person who brings soup into work (I am so nailing this whole adult thing).

I used this recipe that I found online to make my soup after scouring the internet, for what seemed like most of my Sunday afternoon, for a simple enough soup with a little more sass.

Sassy soup, lol.

I used my new soup maker that my mum gave me, but I’ve also included the recipe for the ‘non-lazy soup making method’.

You will need:

350g Potatoes, Chopped     This is about 2/3 large potatoes

350g Leeks, Chopped    This is about 2 leeks when you take the tough outer part off

100g Onion, Finely Chopped      This is roughly one onion

2 Cloves Garlic, Chopped

1 Teaspoon Olive Oil

800ml Vegetable Stock (or up to the max on your soupmaker)

1 Teaspoon Finely Chopped Parsley


  1. Saute the onions and garlic with the olive oil, until the onions are soft. Then add the leeks and let them sweat for 5-6 minutes stirring in between.
  2. Add the rest of the ingredients.
  3. Stir Well.
  4. Choose the smooth setting.
  5. When the soup is ready, stir through the finely chopped parsley and add salt and pepper to taste.

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If you’re not using a soup maker (aka cheating):

  1. Follow step one above
  2. Add potatoes and vegetable stock and let it cook on medium heat for 7-10 minutes or until the vegetables are cooked through.
  3. Switch off the pan. Transfer the soup to the food processor and let it cool down slightly. Blend the mix to smooth puree in batches.
  4. Return the soup to the sauce pan and freshly ground pepper and salt to taste. Let it come to a gentle boil. The potato in a soup acts as a thickening agent and the soup will start to thicken when it cools down. So add little more water or vegetable stock depending on the consistency of the soup.

Except if you’re silly like me, and accidentally buy coriander instead of parsley, it still tastes great with any herbs you want to mix in.

Apparently I haven’t quite mastered this whole ‘adulting‘ thing just yet.

And that’s it. Now you can sit down with your bowl of fresh homemade soup, feel like the vegan hipster you know you secretly are.


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