Vegan Leek & Potato Soup
This Leek && Potato soup is going to be a firm favourite over the colder months
Ingredients
- 28oz potato (peeled and chop)
- 3 (around 14oz) large leeks
- 1 white onion
- 2 cloves of garlic
- 35oz vegetable stock
- 1 can of coconut milk
- To taste salt and pepper
- 1 tbsp olive oil
Instructions
Step 1
Bring a saucepan of water to the boil. Add the potatoes and cook for around 15-20 minutes or until soft enough to poke a knife through evenly
Step 2
Add the olive oil to a pan over a medium heat
Step 3
Wash the leek well and chop. Dice the onion and crush the garlic cloves. Add these to the pan with the olive oil and allow to cook on a low heat for around 5 minutes
Step 4
Pour the vegetable stock and the coconut milk into the pan and cook for a further 5 minutes. Then leave to one side to cool
Step 5
Drain the potatoes and allow to cool
Step 6
Once cool, add the potatoes and all other ingredients to your blender, along with plenty of salt and pepper
Step 7
Blend using the puree mode until really smooth and creamy
Step 8
Pour the soup back into the saucepan to heat through before serving!