Vegan leek & potato soup

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

Prep:10 mins
Cook:25 mins

Serves 4
Easy

Nutrition per serving

kcal 170
fat 5g
saturates 1g
carbs 23g
sugars 0g
fibre 5g
protein 5g
salt 0.5g

Ingredients

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

Method

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.

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