Recipe Ideas to Use Leftover Leeks

This potato leek soup (The Simple Veganista) will become a household favourite, especially since most canned versions contain milk or cream. This also contains canned beans, so is packed with protein too. And more filling, so you don’t have to eat a loaf of bread with it!

Leeks are affordable and local, so take advantage of those you find in markets and at farm shops, to make these tasty plant-based recipes! Just be sure to rinse leeks well, as most have grit that you don’t want to get stuck in your teeth.

Before cooking, read our post on food safety for people and pets (many foods including leeks, onion, garlic and spices are unsafe near animal friends).

It’s best to just bin allium scraps (leeks, onion, garlic, shallots, chives) as like tomato/citrus/rhubarb scraps, acids could harm compost creatures.

This is a US recipe, so sub Yukon Gold spuds for Maris Piper or King Edwards. Along with leeks, you’ll also need some oil, tinned cannellini beans, good veggie stock (no palm oil), herbs and red pepper flakes. Plus sea salt and fresh cracked pepper, and parsley to serve.

Once you’ve mastered the basic recipe, soup is so easy to make. This one is a case of rinsing and cooking the leeks in oil with spices, then adding and cooking the rest of the ingredients. This is quite a chunky soup, but you can use a stick blender to pulse it for a smoother texture.

If you make a lot of homemade soup, it’s worth investing in a good stick blender, to save the faff of washing blenders all the time. It’s UK law that whoever sells it to you, has to take your old appliance back for recycling.

You could also use Souper Cubes. Sold in Lakeland, these are like giant silicone ice-cube trays. Just pour in cooled leftovers and freeze. Then when you want soup, just pop a portion out and thaw overnight in the fridge, before cooking up to a safe temperature. That way, you can make bigger batches, even if you are only cooking for one or two, with no food waste.

Look in stores for Mr Organic Leek and Potato Soup. It’s both vegan and organic.

This vegan leek potato cup-a-soup (The Veg Space) is the ideal alternative to those palm-oil laden packs in stores. Cup a soup is nice and warming for winter days, and better for you than endless cups of coffee! This recipe uses whole potatoes and stewed leeks, with good veggie stock and vegan cream, for a yummy drink treat in cold weather.

Start with a sturdy, heatproof jar or mug with a tight lid. Glass jars like Mason jars work well because they handle boiling water, and are easy to clean. Make sure your chosen container holds at least 400ml and seals well to stop leaks if you’re packing your soup for work or school.

Wash the container before you use it, then let it dry fully.

A Simple Leek and Pea Risotto Recipe

This leek and pea risotto (The Veg Space) is super-simple to make. Pack’d sells organic frozen peas in paper packaging, if you don’t have fresh to hand.

A French-Inspired Leek Pasta Recipe

This recipe for leeks and pasta (Full of Plants) offers a unique way to use up a glut of leeks, and a change from tomato sauce! Always rinse leeks thoroughly, you don’t want to munch on grit, in your dinner!

This is a really simple recipe. You basically just fry up chopped leeks in a blend of oil and vegan butter (Flora has no palm oil), then add in some onions and season with salt and pepper. You can even add in some vegan cream, if wished.

Use with plastic-free pasta and plant-based Parmesan (real Parmesan is not even vegetarian, as it contains a cheese that by law contains calf rennet).