Vegan Leek And Potato Soup
Servings: 4 people
Ingredients
- 1 medium yellow onion chopped finely
- 3 cloves garlic minced
- 1 large leek sliced
- 500 g potato peeled and chopped
- 750 ml vegetable stock
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp herbs de Provance
- 2 tbsp olive oil
- 100 ml oat or nut milk
Instructions
- Wash and chop the ingredients.
- Simmer the onions on low-medium heat with the olive oil for 5-6 minutes until they are soft. Add the potatoes.
- Add the stock and the spices and cook for 20 minutes, until the potatoes are smooth. Then add the milk and cook for a further 5 minutes.
- Blend the soup if you like it smooth with a handheld blender or leave it chunky. Serve it with fresh crusty bread or baguette.
