Leek and potato soup

This soup is delicious hot or cold. Serve it with natural yougurt and freshly ground black pepper. To serve 4 people you will need:

25g/1oz/1 tbsp dairy free spread
15ml/1 tbsp grapeseed oil or vegetable oil
1 small onion, chopped
3 leeks, sliced
2 medium floury potatoes, diced
about 600ml/1 pint vegan, gluten free vegetable stock (available in health shops and larger supermarkets)
about 300ml soy milk
45ml/4 tbsp soy cream
salt and pepper

1. Heat the butter and oil in a heavy-based pan and add the onoin, leek and potatoes. Cover and cook over low heat, stirring occasionally, for 15 minutes, untill the vegetables have softened.

2. Stir in the stock and milk. Bring to the boil, then lower the heat, cover ad simmer for 10 minutes.

3. Allow soup to cool before processing it, than process in batches. Don’t pour all of the soup in blender/food processor or you’ll end up scrapping the contents off your sealing. Por the soup into a serving bowl, stir in tyhe cream and add pepper and salt if nessesary and enjoy!

4. If you want your soup cold, set it aside to cool, then chill in the fridge for about 3 hours. You may need to add some extra milk or cold vegtable stock as it will thicken slightly as it cools.

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