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Leek and Potato Soup with Spinach and Hazelnut Salsa

Serves 4 - 6
Prep time:
Cooking time:

This classic soup gets an update with spoonfuls of a fresh, nutty spinach salsa.



  • 2 tablespoons olive oil
  • good knob of butter
  • 1 onion, thinly sliced
  • 1 large leek, thinly sliced
  • 700 grams floury potatoes, peeled and diced 2cm (I used agria)
  • 2 cloves garlic, crushed
  • 2 teaspoons dried tarragon
  • 5 cups vegetable or chicken stock
  • ¼ small cabbage, thinly sliced sea salt and ground pepper
  • Spinach and Hazelnut Salsa:
  • 50-gram bag baby spinach
  • small handful parsley
  • ¼ cup olive oil
  • finely grated zest 1 lemon
  • 1 tablespoon lemon juice
  • 1 clove garlic, crushed
  • ½ teaspoon ground cumin
  • ⅓ cup roasted hazelnuts or almonds, roughly chopped sea salt and ground pepper
  • ⅓ cup sour cream
View the method
  1. Heat the oil and butter in a large saucepan and add the onion, leek, potatoes, garlic, tarragon and 1 teaspoon of salt. Cover and cook over a medium-low heat for 20 minutes, stirring and scraping the bottom of the pan occasionally to prevent it catching on the base. Add a splash of water if needed. 
  2. Add the stock and bring to the boil, then reduce the heat. Partially cover with the lid and simmer for 30 minutes or until the potatoes are soft.  
  3. Add the cabbage and bring back to the boil, then simmer for a few minutes until the cabbage is tender but still with a little bite to it. Season if needed.  
  4. To serve: Ladle the soup into bowls and top with a spoonful each of the sour cream and Spinach and Hazelnut Salsa.   

Spinach and Hazelnut Salsa 

  1. Place the spinach and parsley in a large heatproof bowl and pour over enough boiling water to cover. Turn to wilt then drain and refresh in cold water. Place in a clean tea towel and squeeze out excess water. Fluff out the leaves and chop finely.  
  2. Whisk the olive oil, lemon zest and juice, garlic and cumin together in a bowl and season. Stir in the spinach and hazelnuts or almonds.  
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