Creamy Leek & Potato Soup
This velvety vegan soup combines the mild sweetness of leeks and creamy richness of potatoes for a comforting bowl that is perfect for a cozy meal. Blended to silky perfection, this soup is both nutritious and delicious, making it an excellent choice for a light lunch or a comforting dinner. A finishing touch of soya cream adds a luxurious touch to this simple yet satisfying dish.
— Constant Cookbook
Ingredients
- 3 leeks
- 2 medium potatoes
- 50g soya margarine
- vegetable stock cube
- 750ml vegetable stock
- 500ml soya milk
- pepper & salt
- swirl of soya cream to serve
Instructions
- Gently fry the leeks and potatoes.
- Add the vegetable stock and boil until leeks and potatoes are soft and the stock has reduced.
- Add the soya milk. Don't worry if it curdles, it will blend out.
- Blend until creamy, adding more soya milk if needed.
- Serve into individual bowls with a swirl of soya cream on top.
Yield
Serves 4
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