Leek and Potato Soup with Rosemary Buckwheat Bread

There is something so comforting about a creamy and nourishing soup and good bread and this light and flavourful leek and potato soup recipe pairs perfectly with fluffy and crumbly rosemary bread.

Makes Two Servings



  • ½ tbsp Maldon salt
  • 1 tsp Himalayan salt
  • 1 ½ tbsp baking powder
  • 3 tbsp dried rosemary
  • 30 g chia seeds
  • 480 g buckwheat groats
  • 600 ml water


  • 1 tbsp dried parsley
  • 4 garlic cloves
  • 80 g cauliflower
  • 145 g celery
  • 145 g leek
  • 860 g potatoes
  • 965 ml water


In a food processor or high speed blender, process the buckwheat groats into a fine flour and then add the baking soda, Himalayan salt, baking powder and water and process into a smooth dough.

Transfer to a bowl and stir in the chia seeds and 2 tbsp dried rosemary. Mix well, transfer to a loaf mould and top with the leftover 1 tbsp dried rosemary and Maldon salt and bake at 180°C for 75 minutes.

Roughly chop the soup vegetables and add all of the ingredients to a large pan. Bring to a boil, reduce to low heat and cover, allowing the soup to simmer for 35 minutes, stirring occasionally.

Blend half of the soup and mix with the rest. Season to taste.