Potato leek soup is classic but there really is no need for this beauty to be filled with dairy! Traditional versions have you sautéing the leeks in butter and finishing the broth with heavy cream. Try it my vegan way with some proper fresh organic veg and I promise you won’t miss it.
For 2 people:
Boil:
4 large potatoes, washed & cubed (skin on)
2 medium leeks, washed & sliced
Add in:
A clove of garlic, minced
A teaspoon ginger, minced
A teaspoon turmeric, minced
A teaspoon of fresh chili, minced
A tablespoon of mixed Italian herbs
A teaspoon of salt & pepper
A tablespoon soy sauce
A teaspoon sugar
When potatoes are almost soft turn down to simmer. Scoop out a half a coup of the broth, add a teaspoon cornstarch into the cup and mix furiously with a fork until smooth. Pour this mixture in with a tablespoon soy cream and let simmer for 10 minutes.
Serve with fresh baguette or garlic bread!
To make dairy free garlic bread simply partially toast whatever bread you’re using. Take it out and rub fresh garlic all over it, put it back in to toast a bit more. When it’s done sprinkle with a little salt and drizzle with a little olive oil & top with a sprinkle of Italian herbs.