Cawl cennin, Welsh leek broth

Name: Cawl cennin, Welsh leek broth
Total time: 50 min
Cuisine: Welsh
Ingredients: 1 tbsp olive oil; 4 leeks, trimmed, washed and sliced; 500g potatoes, peeled and cubed; 2 carrots, diced; 1 swede, small, peeled and cubed; 1.2l gluten free vegetable stock; 2 bay leaves; 3 tbsp fresh parsley, chopped; 1 tsp black pepper

A pale, peppery leek and potato broth with parsley, the meat-free cousin of the famous Welsh cawl.

Time50 min
LevelEasy
Costabout £3.99 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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1 tbspolive oil
4leekstrimmed, washed and sliced
500 gpotatoespeeled and cubed
2carrotsdiced
1swedesmall, peeled and cubed
1.2 lgluten free vegetable stock
2bay leaves
3 tbspfresh parsleychopped
1 tspblack pepper

Method

1
Heat the oil in a large pan over a medium heat. Add the leeks and soften for 8 minutes without browning.
8 min
2
Add the potatoes, carrots and swede. Stir for 2 minutes, then pour in the stock and add the bay leaves.
3
Bring to the boil, then turn the heat down. Simmer gently for 25 minutes, until the vegetables are tender and the broth smells sweet.
25 min
4
Remove the bay leaves. Mash a few pieces against the side of the pan to thicken the broth slightly.
5
Stir in the parsley and black pepper. Serve hot in deep bowls.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.