Leek and Potato Soup
Leek soup is usually associated with Wales but it is also popular in Romania. The potatoes are diced and the leeks sliced. The soup should have a thick and creamy consistency.
French cuisine has a thinner version of the soup called Vichyssoise, which is usually served cold.
2 Tbsp vegan margarine or canola oil
3 or 4 large leeks (or more if smaller), washed well and sliced thinly
1 large onion, finely chopped
1 celery stalk, finely diced
2-3 medium carrots, washed and diced
4 cups vegetable stock (use Nature’s Choice stock powder or other gluten-free veggie stock powder)
1 kg potatoes, scrubbed and diced (if available use WW Mediterranean potatoes for best flavor)
¼ tsp dried thyme
2 cups unsweetened soy milk, or as needed
2 Tbsp nutritional yeast flakes (optional but good)
Salt and freshly-ground white pepper to taste
- Heat the margarine/oil in a large saucepan.
- Add the chopped leeks, onion, celery and carrots then turn down the heat and cook without browning for 10 minutes, stirring and checking often. Do not brown the leeks.
- After 10 minutes, add the diced potatoes and stir well.
- Add the thyme and salt and white pepper to taste. Add stock powder and water to make the vegetable broth and bring to a boil.
- Reduce heat and simmer for about 15–20 minutes until all the vegetables are tender.
- You can now either use an immersion/stick blender (with the saucepan off the heat) to blend some of the soup. You can also use a potato masher to mash some of the potato until you have a consistency you like. The mixture will be thick.
- Just before serving add the unsweetened soy milk (can use rice milk) and gently heat the soup.
- While the soup is heating, add in the nutritional yeast flakes if using (they do add a lot of flavor and nutrition).
- If time allows, let the soup stand off the heat for an hour or two before serving, then heat through as needed.
- This is not a thin soup!
- If you have opened soy cream you wish to use up, you can add this instead of some of the unsweetened soy milk.
Serves 4 people
Recipe supplied by Maureen Cram, Hartbeespoort, South Africa
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