Vegan leek & potato soup
Serves 4
Easy
Prep:
Cook:
Try this dairy-free, plant-based twist on the classic leek and potato soup. Ideal for lunch or a starter, top with chopped chives and enjoy with crusty bread
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- 1 tbsp rapeseed oilplus a drizzle to serve (optional)
- 2 large garlic cloveschopped
- 500g leeksthinly sliced
- 500g potatoescut into cubes
- 500ml vegan vegetable stockmade with 1½ tsp bouillon powder
- 500ml unsweetened almond milk
- chopped chivesand bread, to serve
Nutrition: Per serving
- kcal170
- fat5glow
- saturates1g
- carbs23g
- sugars4g
- fibre5g
- protein5g
- salt0.5g
Method
step 1
Heat the oil in a large pan over a medium heat and fry the garlic and leeks, stirring, until the veg has started to soften. Add the potatoes and stock, then cover and simmer for 15 mins until the leeks and potatoes are soft.
step 2
Pour in the almond milk, then remove from the heat and blitz using a hand blender until almost smooth, with a slightly chunky texture. Or, if you prefer, blitz until completely smooth. Reheat over a low heat if needed, then ladle into bowls and scatter with chives, drizzle with a little oil and serve with bread, if you like. Can be frozen for up to three months.
