Leek Creamy Soup

Here’s my today’s cuddle food …

Ingredients:
(serves 3-4)
4 leeks
2 medium-small potatoes
1 medium size white onion
1 salt free vegan cube stock
1 package of soy cooking cream (I used Provamel, which is fairly liquid compared to other brands)
salt as needed
hot water as needed
extra virgin olive oil as needed
croutons

Method:
In a pot, put  2/3 tablespoons of extra virgin olive oil, onion, potatoes and leeks, all coarsely chopped. Let it stew on a low heat and covered with a lid for a few minutes; add the crumbled cube stock, hot water (a bit at a time, until the vegetables are done, but don’t allow for too much liquid remaining). Once done, blend it all with a hand blender. Add the cooking cream, season with salt. Mix everything well. Serve hot with toasted bread, prepared by heating a bit of oil and pieces of bread in a frying pan, until they get golden brown.

Chef: Supermarty from VeganBlog

1. heidi 4 May 2011 at 07:18

   

   it’s so simple and delicious. I don’t like using soy cream I’d rather use soy milk though. To make it lighter, you know