Potato and Leek Soup with Roasted Garlic Brussels Sprouts

 In Recipes, Soup, Vegetables
Serves: 2
Roasted Brussels Sprouts
  • 15 Brussels sprouts
  • 2 cloves garlic, minced
  • 2 tablespoons extra light olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon white cooking wine
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Himalayan/sea salt
  • ½ teaspoon pure maple syrup
  • A few sprinkles ground pepper
Potato and Leek Soup
  • 1 tablespoon extra light olive oil
  • 1 medium yellow onion
  • 1 leek
  • 1 clove garlic
  • 2 sprinkles ground pepper
  • 2 sprinkles Himalayan/sea salt
  • 2 russet potatoes
  • 1 cup unsweetened almond milk
  • 1 cup water/vegetable broth
  • 1 tablespoon white cooking wine
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon thyme
  • 1¼ teaspoon Himalayan/sea salt
  • A few generous sprinkles Italian herbs
  • 2 tablespoons extra virgin olive oil


  1. To make the Brussels Sprouts: Preheat oven to 350°F (176°C).
  2. Wash and pat dry the brussel sprouts, then cut them in half.
  3. Peel two cloves of garlic and mince it, then put it in a large bowl along with the olive oil, lemon juice, cooking wine, garlic powder, onion powder, salt, maple syrup and pepper. Stir and soak the brussel sprouts in there and be sure it’s coated by the sauce completely.
  4. Bake in the oven for about 15-17 minutes, then flip them over and bake for another 10-12 minutes.
  5. To make the Potato and Leek Soup: Peel the onion, then chop it into small pieces (rings, slices, dice, it’s totally up to you). If you’re using a whole leek, cut off the really green parts and discard them. Chop the remainder of the leek into rings and put them both in the frying pan. Peel and chop the garlic in a few slices, toss it in the pan too, along with a tablespoon of extra light olive oil.
  6. Saute the onions, leek and garlic for about 5 minutes, then sprinkle the salt and pepper over it. Saute for another 10 minutes, stirring constantly.
  7. Meanwhile, peel the potatoes and chop them in blocks (not too big or small). Put them in a saucepan and fill it with enough water to cover the potatoes and boil them on high heat for about 15-20 minutes until they’re soft enough to poke through. Drain all the water.
  8. Add the potatoes in the frying pan with the onions and leek, then add the almond milk, vegetable broth, white cooking wine, onion powder, garlic powder, thyme, salt and Italian herbs. Allow it to simmer for about 5 minutes.
  9. Transfer everything into a blender and blend until the mixture is smooth. Add the extra virgin olive oil and blend again until the soup is completely smooth.
  10. Garnish with roasted brussel sprouts.


Recipe HERE


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  • Ginger Chamberlain

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