Potato & Leek Soup
Seasonal Vegan, Vegetarian, Dairy free, Egg free recipe
Warming winter soup. If you serve it with 100% rye bread and (dairy free) cheese you'll have a simple and nutritious meal.
Heat the oil in a large pan. Add the chopped vegetables and fry for about 5 minutes until slightly browned. Add the vegetable stock and cook for another 15 minutes until all the vegetables are soft when pricked with a fork. Puree the soup in a blender and add the (soya) cream. Leave on the hob until it’s piping hot.
To serve, top with the white part of the leek and the finely chopped chives.
Serve with crusty spelt or 100% rye bread spread with (dairy free) soft cheese for a complete meal.
When using the ingredients listed, this recipe is suitable for the following diets:
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
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