It's the last of the cold temperatures so I whipped up one last vegan soup for dinner. Usually, I much prefer a non-blended soup, but this is creamy without being heavy. Plus - no dairy at all. Bonus! This is definitely a keeper - one for the colder months on the other side of our upcoming summer (although, here in London, the temperatures this week have been tropical!)
I loved the addition of fresh parsley and a drizzle of white truffle oil. It just added a kick of flavor that would have been missing otherwise. Try this for dinner alongside some hummus and wholegrain toast. A perfect vegan meal!
Vegan Leek & Potato Soup
Makes 4 servings
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 large leeks, cleaned and sliced (white and light green parts only)
- 800g potatoes, peeled and chopped into chunks
- 1 pint veg stock
- garnish: fresh parsley leaves, white truffle oil
- Heat the olive oil in a large saucepan and cook the onion for 5 minutes on a low heat.
- Add the leeks and potatoes and stir fry for 5 minutes.
- Pour in the vegetable stock. Top up with water until the veggies are just covered. Bring to a boil, then reduce to a simmer and cover. Cook for 15-20 minutes, or until the potatoes are softened.
- Season well with plenty of freshly ground black pepper and sea salt, then puree using a hand-held blender or transfer (carefully) to a standalone blender.
- Heat the pureed soup through just before serving, transfer to bowls, and add a sprig of fresh parsley and a drizzle of truffle oil (good extra virgin olive oil would be nice too!)