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
INGREDIENT :
1 tbsp rapeseed oil, plus a drizzle to serve (optional)
2 large garlic cloves, chopped
500g leeks, thinly sliced
500g potatoes, cut into cubes
500ml vegan vegetable stock, made with 1½ tsp bouillon powder
500ml unsweetened almond milk
chopped chives and bread, to serve
RECIPE DIRECTION :
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.
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.
