Potato and Leek Soup with a Twist


I discovered an Indian twist on a favorite classic. The lemon really shines through and finishes the soup nicely, and the roasted garlic adds a decadent umami flavor.

Since I’ve moved to Germany, I’ve had to switch to the metric system. It wasn’t as hard of a change as I thought it would be! But, I will add some notes on using the imperial system.

This recipe makes about 4 servings.


  • 1-2 heads of garlic
  • olive oil for roasting the garlic
  • sunflower oil for sautéing the other vegetables (we don’t want to bring the olive oil to smoking point, so we use sunflower oil, alternatives include: coconut oil or canola oil)
  • 3 medium potatoes, diced (3 cups)
  • 2 large leeks, stiff green tops removed, tender white parts sliced
  • 1 liter of vegetable broth (4 cups)
  • ~200 g cashews (1 cup)
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • juice from 1/4 of a lemon
  • 2 cups spinach, sliced into thin ribbons


  1. Roast the garlic for 30 minutes in the oven at 200 C (400 F).
    1. Slice the tips off of the head of garlic to expose the cloves.
    2. Wrap the garlic in some aluminum foil, and drizzle a little olive oil over it.
    3. Cover the garlic completely with the aluminum foil so that it looks like a little satchet.
    4. Bake it in the oven.
  2. Heat some oil in a soup pot, add the leeks and potatoes. Sauté for 5-10 minutes.
  3. Add the vegetable broth, cashews, and spices. Bring to a boil, then reduce the heat to medium-low. Simmer for 10-15 minutes.
  4. Add the garlic to the soup.
  5. Blend the soup in a blender or food processor. I like it a little chunky, but you could also make it smooth and creamy.
  6. Return the soup to the saucepan, and add the spinach on low heat.
  7. Once the spinach is just wilted, add the lemon juice. Salt to taste.