Back bbcgoodfood.com

Vegan leek & potato soup

Name: Vegan leek & potato soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
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

Try this dairy-free, plant-based twist on a classic. Our vegan leek and potato soup recipe is ideal for lunch or a starter, top with chopped chives and enjoy with crusty bread

35 min total 10 min prep 25 min cook 4 170 cal

Ingredients

4 serv.

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

Instructions

Tap a step to mark it done

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.
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.