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Vegan Leek & Potato Soup
A classic vegan leek and potato soup - with simple ingredients cooked in a special method to give an intense flavour of both the leeks and potatoes.
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Ingredients
- 2 tablespoon rapeseed or sunflower oil
- 3 leeks
- 350 g potatoes any floury variety - Maris Piper or King Edward are ideal
- 1 litre vegetable stock
- 50 ml dairy-free cream
Instructions
- Heat the oil in a large saucepan or casserole. Finely slice the leeks and cook them gently for 4-5 minutes until soft.
- Meanwhile, cut the potatoes into cubes (there's no need to peel them - but make sure you wash them thoroughly).
- Remove about one third of the leeks from the pan and set aside in a small bowl.
- Add the potatoes and vegetable stock to the pan. Bring to the boil then reduce to a simmer for 6-8 minutes until the potatoes are cooked through. Taste and season with salt and pepper as required.
- Use a hand blender or food processor to blitz the soup to a smooth purée. There will still be small flecks of brown skin through the soup, and you can remove these by passing the soup through a fine sieve. This takes under a minute and makes the soup so smooth.
- Finally, stir through the leeks you set aside, then re-heat the soup. Taste and adjust seasoning again, then serve.
Notes
For a silky smooth texture, pass the blended soup through a sieve. This removes the little brown specks of potato skin which have added so much flavour to the soup.
Use as much of the leeks as you can to enhance the flavour of the soup - the green bits are the most flavourful. Just trim off any tough ends, and make sure you clean them thoroughly.
Nutrition
Serving: 1portionCalories: 188kcalCarbohydrates: 26gProtein: 3gFat: 9gSaturated Fat: 1gTrans Fat: 1gSodium: 29mgPotassium: 512mgFiber: 3gSugar: 5gVitamin A: 1117IUVitamin C: 25mgCalcium: 51mgIron: 2mg
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