Creamy Potato Leek Soup

Vegan Potato Leek Soup - the combination of creamy potatoes, delicate leeks and herbal notes of rosemary and thyme will have you going back for seconds! It's dairy-free, gluten-free and just good for you, too!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Trim, peel and roughly slice the celery. Peel and roughly chop the onions. Peel and finely slice the garlic

Step 2

2. Cut the ends of the leeks. Quarter them lengthways, wash under running water and finally cut into 1cm slices

Step 3

3. Heat oil in a large pan on a high heat, add all the above chopped and sliced ingredients. Cook with lid ajar for 10min or until softened. Stirring regularly.

Step 4

4. Peel the potatoes and cut into 1cm cubes

Step 5

5. Put the stock cubes into a jar and mix with 1.8L boiling water, dissolve and pour over the vegetables.

Step 6

6. Add the potatoes, bring to a boil then reduce the heat to low and simmer for 10min with the lid on, then remove from the heat.

Step 7

7. Season to taste with salt and pepper. let it cool for a bit and pulse until smooth.

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