Crispy Vegan Soup-Salad Topper | Roasted Leek & Potato Skins | Gluten Free

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Mood: You know when you’re craving a warm hearty soup or a nice fresh salad, but you just need that special something to take it to the next level? Perhaps a delicious soup or salad topper that will give your dinner that extra oomph factor with a sprinkle of pzzaz? Presenting my super simple and uber delicious Roasted Leek & Potato Skins: Crispy Vegan Soup-Salad Topper! All you need is 7 ingredients and 20 minutes to whip up this delightful gluten-free and plant-based recipe! Smoky. Aromatic. Caramelised. Crispy. Crunchy. Goodness:)

Recipe YouTube Video: Check out my YouTube video to see how to make the recipe:)

Time: 20 Minutes
Serving Size: 3-4 topper servings
Category: Side; Garnish
Author: Animagus Eats

• Potato Skins from 1 Large Potato
• 1 Large Leek (Chopped)
• 1.5 tbsp Olive Oil
• 1/2 tsp Chipotle Chilli Flakes*
• Fresh Thyme (approx 1/2 tbsp)*
• Black Pepper (to taste)
• Sea Salt (to taste)

1. Preheat the oven to 200°C (392°F) and line a baking tray with aluminium foil.

2. Add all the ingredients to the lined baking tray and mix them together until well combined. Make sure all the chopped leek and potato skins are well coated with the olive oil and the seasoning mix:)

3. Place the baking tray in the oven and roast the vegetables for 15-20 minutes at 200°C (392°F). Keep an eye on the veggies to make sure they don’t get too charred.

4. Once the timer goes off, take the roasted veggies out of the oven and serve immediately as a soup or salad (or even pasta!) topper! While the topper is best served immediately, you can store in a well-spaced airtight container at room temperature until you are ready to serve. And voila! Your Crispy Vegan Soup-Salad Topper is ready to be devoured! Happy Eating:)


* You can substitute regular Chilli Flakes (instead of Chipotle Chilli Flakes). You won’t get that chipotle smokiness; but still delicious:)
* Feel free to substitute Thyme with other fresh herbs like Rosemary, Sage, etc:)

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