Elements is a hit in the North!

Cheryl Pattison & her enthusiastic team based at one of our North region sites hosted a Pop Up 500 Club /Elements tent

Taking the Elements healthy eating mantra of real food, real ingredients – the day was planned to promote all the delicious goodies that fall under this banner.
Demonstrating that healthy eating does not have to be boring, the Elements range is aimed squarley at the growing market for “healthier” and more natural food.
The range creates an emphasis on ingredient freshness, raw natural foods, combining good nutritional content and foods deemed to have positive role to play in our diet – all aligned to High Street healthy eating trends.

On the day the team offered samples of an Elements favourite – Gooey Zucchini Brownie plus the Apricot Tahini Power bar and two Elements soups! Spiced Coconut, Leek & Potato and Smokey Winter Warmer Soup with Chipotle Chilli.

Gooey Zucchini Brownies

Elements information leaflets, recipe cards and loyalty cards where provided for customers to takeaway, with the incentive to return for repeat orders.
The range of delicious and mouth-watering cakes were well received, but the customers voted for their favourite choice that day which was the Spiced coconut leek and potato soup.

This will return on the menu in future months as will all the Elements dishes sampled that day plus we have the recipe below if you want to try it! Please note the recipe makes 10 portions so might need to be scaled back for home use


Spiced Coconut, Leek & Potato Soup

  • 375g (approx 2 large) Onion – peeled and diced
  • 30ml (approx 2 table spoons) Vegetable Oil
  • 25g Red Chilli (approx 1 small) – Deseeded and finely sliced
  • 10g Garlic Puree (approx a heaped teaspoon)
  • 375g Leeks – Washed & shredded
  • 450g Potatoes – Peeled and cut into small chunks
  • 2.25ltr Water
  • 15g Vegetable boullion
  • 115g Coconut Milk Powder
  • 2g (A pinch) White Pepper
  • 15g Fresh Coriander – Washed and chopped


  1. Combine the vegetable stock, coconut powder and water and bring to the boil. Keep hot.
  2. Heat the oil in a large pan, add the onions and sweat until translucent. Add the leeks, red chilli and garlic, cook until slightly softened. Add the diced potatoes and pour on the hot stock. Bring to the boil, reduce the heat and simmer until potatoes tender.
  3. Remove the pan from the heat, add the coriander and blend with a stick blender until smooth and lump free. Adjust consistency with water if too thick. Return to the heat, taste and season with pepper accordingly.

Spiced Coconut, Leek & Potato Soup

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