Creamy vegan leek and potato soup
So yesterday, I was feeling restless. That kind of feeling that says “you have to do SOMETHING constructive, don’t just sit on your arse and play games all day”. Looking at the spoils of our veg box (thanks, Bristol Veg Box!), I settled on something easy, yet delicious – leek and potato soup!
Soup is a good go-to meal for me, if I want to use up the last of the vegetables in the freezer – ideal for healthy lunches at the weekend, and with enough left over to provide a couple of lunches in the week. Usually, leek and potato soup requires cream, but this recipe is completely vegan, and just as delicious.
4 small leeks (or two big ones)
3 cloves garlic (or a heaped teaspoon minced garlic from jar)
4 medium potatoes
Veg stock cube (I used Kallo)
Thyme and rosemary
Salt and pepper
It’s really easy to make – simply chop up your leeks and onion, and fry in the bottom of a large saucepan with some oil. Fry gently for 10 minutes or so, until everything has softened. Add the garlic (I always use the minced stuff in a jar, because peeling and chopping garlic is a nause), then add 1 heaped teaspoon each of dried thyme and rosemary. Peel and cube your potatoes (nice small cubes so they cook quickly). Stir everything up, and if it looks a bit dry, add a little bit more oil. Turn the heat down to medium/low, and make up a pint/pin and a half of stock, using your stock cube. The amount of stock determines how thick the soup will be – add more liquid for a thinner soup.
Pour the stock into the saucepan, add salt and pepper, cover and simmer for 20 minutes. Then, blend! I have a stock blender that is great for this kind of thing – I leave some lumps in, so it’s not entirely smooth.
Et voila! Perfectly creamy and delicious leek and potato soup, with no cream at all. Eat with a couple of slices of crusty bread.