Credit: British Leek Growers Association + Lucy Parker

Serves 2 (with leftovers for lunch) | Prep time: 10 minutes | Cooking time: 30 minutes


  • 1 tbsp olive oil
  • 4 large cloves garlic, minced
  • 1 leek, diced
  • 2 baking potatoes or 4 Jersey potatoes, cut into 3cm chunks
  • 1 red pepper, cut into 3cm chunks
  • 1 tbsp tomato purée with splash water
  • 300ml passata
  • 800ml boiling water + stock cube
  • 1 heaped tbsp harissa paste


  • 1 tbsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1 tsp dried sage


  1. Start by frying off the chopped leek in olive oil. Fry for a few minutes before adding the garlic and chopped peppers.
  2. Add in the chopped potato, herbs and spices, tomato purée, and a dash of water. Allow to cook on a high heat for a further 3 minutes.  
  3. Add the vegetable stock, passata and harissa and pop a lid on. Leave to bubble away for around 25 minutes.
  4. Season again, add a little more water if needed and taste test, adding more harissa if needed for spice.
  5. Serve up and garnish with your favourite fresh herbs, a drizzle of harissa and a spoonful of plant-based creme fraiche or cream.

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