🍲🌱 Leek season is here! As September arrives and the days slowly start to cool, Grandma Sita is reaching for one of her favourite seasonal vegetables: leeks. They are wonderfully versatile, affordable and perfect for warming soups — especially when you want to make the most of what you already have at home.
🤔🥣 Did you know that soup is one of the easiest ways to cook with less waste? You can turn simple vegetables from your pantry or fridge into something delicious, nourishing and comforting. This Basque-style leek soup, inspired by the traditional Porrusalda, is a perfect example. Made mainly with leeks, onions, potatoes and carrots, it uses humble ingredients to create a wholesome, satisfying and filling meal.
🌱 Gorka joined A Grandchild in My Kitchen, Grandma Sita’s plant-based cooking challenge where family recipes from around the world are given a delicious plant-based twist. Together, they cooked this vegan Basque-style leek soup, inspired by Porrusalda, a traditional soup from the Basque Country in northern Spain.
🥕🥔🥬 Traditionally served hot with generous chunks of vegetables, Porrusalda is just the kind of comforting dish we love as the seasons change. It is simple, hearty and full of flavour — and a wonderful reminder that you don’t need fancy ingredients to cook something truly special.
💚 So, grab those seasonal leeks and whatever vegetables you have to hand, and let’s make a bowl of comforting soup — the Grandma Sita way: simple, delicious and with less waste.
INGREDIENTS
2–3 large leeks
1 onion
300g potatoes
2 carrots
2 tablespoons olive oil
Salt and freshly ground black pepper
METHOD
1. Prepare the onion. Peel the onion and finely chop it.
2. Sauté the onion. Heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt, then gently sauté until softened and translucent.
3. Prepare the vegetables. Wash, peel and chop the potatoes and carrots. Wash and trim the leeks, then slice them into pieces. Set aside the greenest parts of the leeks to use in other recipes.
4. Add the leeks. Once the onion has softened, add the leeks and cook for a few minutes, stirring occasionally.
5. Add the carrots and potatoes. Add the carrots and potatoes, stir well and cook over a low heat for about 2 minutes.
6. Season and add the stock. Season to taste with salt and black pepper, then pour in the vegetable stock.
7. Simmer the soup. Bring to the boil, then reduce the heat and simmer for approximately 25 minutes, or until the potatoes are tender.
8. Serve and enjoy! Ladle the hot soup into individual bowls and serve immediately. Bon appétit!
👵💚 Grandma Sita’s Tips
- 🌱 Make the most of the whole leek. The greenest leek leaves are often left behind, but don’t be too quick to throw them away! Once thoroughly washed, they can be chopped and added to soups, stews or vegetable stock. The darker leaves are more fibrous, so they work especially well in longer-cooking dishes.
- 🥬 Clean your leeks properly. Leeks can hide soil and grit between their layers. Slice them lengthways or chop them first, then rinse thoroughly under cold running water, making sure to clean between the layers before cooking.
- 🎃 Make it seasonal. Pumpkin is a wonderful alternative to carrots in this soup and works beautifully with the leeks and potatoes. You can also use other seasonal vegetables you already have in the fridge.
- 🥔 Cook gently for the best flavour. Give the onion and leeks time to soften before adding the potatoes and carrots. Starting with this gentle sauté creates a lovely flavour base for the soup without needing lots of ingredients.
- 🍲 Make a big batch. This warming soup is perfect for cooking ahead. Grab your largest pot and prepare enough for several meals — homemade soup is an easy way to save time and make the most of your vegetables.
- 🧊 Cool before storing. Allow the soup to cool before transferring it to a suitable airtight container and placing it in the fridge. It will keep for around 3–4 days in the refrigerator. For longer storage, freeze portions so you can enjoy a comforting bowl whenever you need one.
- 🥣 Adjust the texture. Prefer a thicker soup? Use a little less stock. If you like it more brothy, simply add a little extra. Traditional Porrusalda comes in many versions, so make it your own!
- 💚 Waste less, cook more. If your vegetables are looking a little tired but are still fresh and safe to eat, soup can give them a delicious second life. Slightly imperfect potatoes can be perfect for soups, mash and stews too. Simply check them carefully, remove any damaged or unsuitable parts, and let the pot do the rest.
📗 Did you know?
Porrusalda is a traditional soup from the cuisine of the Basque Country, Navarre and La Rioja in northern Spain. Its name comes from the Basque language and means “broth with leeks”, celebrating its star ingredient. There are many variations depending on the region and family, with more or less broth and different ingredients. Leeks, potatoes and carrots are common, while some versions also include cod. Just like many traditional family recipes, every cook has their own way of making it.
♻️🌎 Food Waste Fact
Did you know that fruits and vegetables have some of the highest food loss rates in the world? According to the FAO, 25.4% of fruit and vegetable production was lost globally in 2023 between the farm and retail stages, largely because these foods are highly perishable.Potatoes are part of the picture too. Across the European Union, potatoes account for an estimated 9.4 million tonnes of food waste each year across the food supply chain, including both edible and inedible parts.
These figures remind us that making a simple homemade soup from seasonal vegetables is about more than comfort food — it is one small way of valuing the food that reaches our kitchens. Make soup, not waste!
🍲💚 From a few humble vegetables to a bowl full of comfort, this Basque-style leek soup shows that simple cooking can be both delicious and kind to the planet. So, when leek season arrives, make the most of what you have, cook a little extra, share a bowl and save the rest for another day. Less waste, more flavour — the Grandma Sita way!