Leek Creamy Soup

3 comments

It was born in a great hurry, for my grandma, who after an operation to her stomach, must chew as little as possible … but then it came out so inviting that I had half of it!

Ingredients:
4 or 5 medium leeks
1 onion
400 ml of water
500 ml of soy milk
salt
sunflower seed oil (or extra virgin)
chive
fresh oregano
seeds to taste

Method:
After cleaning the leeks well (as some “microparticles” of ground still remain), slice and put them together with the the chopped onion in a saucepan; sauté them with oil and a bit of salt.
When they get “glossy” add water and let them cook for 10 minutes.
Then, add soy milk and continue cooking for 15 minutes longer.
Now, pureé the soup wih the hand blender and adjust the flavor if necessary. Can be enjoyed with a few leaves of oregano, chives and sunflower seeds.
If it is too liquid, but it should not, a little potato starch or flour thickens it immediately.

Chef: Eddy from VeganBlog

  1. EleonoraNW3 8 December 2010 at 06:53

    I love it! simply but so hearty…and the picure makes it very elegant


  2. ascanio 9 December 2010 at 06:47

    It’s really inviting 🙂 Nice and warm. Well done!


  3. Heide M. 30 December 2010 at 06:46

    Nice idea using soy milk for the soup. This is good for someone who can’t have dairy.



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