This leek and potato soup without any cream, is perfect recipe for a quick lunch. Low in calories, this soup is tasty on it's own or served with a slice of homemade bread. Suitable for vegan diets.
500gramspotatoes2 large potatoes or 3 smaller-medium size
500mlwateror 2 cups
1cubevegetable stock
3garlic clovesminced
1/2onion
1-2Tablespoonssunflower oil
salt & pepperto taste
Instructions
Peel and cut up potatoes into a smaller chunks.
Prepare the leeks by cleaning them first and then chop in 1cm pieces.
Heat the vegetable oil in a large stock pot (or large saucepan) and add the chopped onion, leeks and garlic and cook on a medium heat for 4-6 minutes or until the onion goes a bit see through. Don't let it to brown too much.
Add the potatoes, water, vegetable stock cube and bring the whole pot to a boil. Reduce the heat, cover with a lid and cook/simmer for another 20 minutes (or until the potatoes are done.
To blend your soup, use either a hand-blender (and blend the soup in the pot) or pour the soup into a mixer /blender to blend.
Season with salt and pepper and add a few pieces of chopped leeks to serve. Topp up with a grated plant- based cheese if you like.