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Leek soup with wild garlic, lupin flour and tempeh croutons

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Soup
Keyword: leek, lupin flour, wild garlic
Servings: 2 servings


  • If you have one: a pressure cooker
  • Blender


  • 6 dl water
  • 300 g leek, chopped (in big chunks)
  • 1 big potato, cut, no need to the peel
  • 40 g lupin flour
  • 50 g wild garlic
  • 100 g tempeh
  • 1 tbsp garden herbs
  • salt
  • olive oil



  • In a pan or a pressure cooker bring water to a boil. Add the chopped leek and the potato. Leave to cook for about 15 minutes, or until the vegetables are tender. (In the pressure cooker after the valve comes up, turn off the heat and wait about 15 minutes).
    Put everything in the mixer and add wild garlic, salt, and lupin flour.

Tempeh Croutons

  • While the vegetables are cooking: heat a pan with oil and roast the tempeh for a couple of minutes with a tablespoon of herbs and a pinch of salt.
  • Serve the soup and garnish with the tempeh croutons and a drizzle of oil.