Leek velouté with potato burgers

Creativity in the kitchen is a needed skill. Especially if you are a vegan, it is the sine qua non of retaining the food variety in your everyday diet. The recipe that follows combines a leek velouté soup with super yummy burgers made from potato dough, oat flour, olive oil and spices.

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For the leek velouté
  • 1 onion, thinly cut
  • 1 clove of garlic
  • 2 spring onions
  • 4 leeks, sliced
  • 3 green zucchinis, sliced
  • 1 potato cut into small cubes
  • ½ l vegetable broth
  • 1 teaspoon hot paprika
  • 1 teaspoon thyme
  • Half glass of wine
  • Salt
  • Pepper
  • 80 ml olive oil
For the potato burgers
  • 2 potatoes cut into cubes
  • 1 teaspoon hot paprika
  • 1 teaspoon thyme
  • 50-70 g oat flour
  • 30 ml olive oil
  • Salt and pepper


For the leek velouté
  • Heat the olive oil in a large pot.
  • Add and sauté the onion and the garlic.
  • Add the leek and stir occasionally with a wooden ladle until it has withered.
  • Cool down using the wine.
  • Add the zucchinis, the potato and the vegetable broth and lower the heat.
  • Add the paprika, salt, pepper and thyme and simmer for 30 minutes.
  • Blend with an immersion blender and serve.
For the potato burgers
  • Preheat the oven to 180°C.
  • Grease a baking pan and place the potatoes with the thyme, the paprika and the salt and pepper on it.
  • Bake more or less for 30 minutes and then transfer the potatoes (while hot) inside a blender.
  • Add the oat and blend until smooth.
  • Heat 3 tablespoons of olive oil in a non-stick frying pan.
  • Using two spoons, shape small burgers with the potato mush and transfer them to the heated pan.
  • When every potato burger gets a nice colour on the one side, flip them to the other.
  • Serve the soup with the potato burgers on top of it or as a side dish and garnish with thin slices of spring onion.

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