As the days get shorter my need for comfort food gets stronger. This leek soup is so easy to make, very tasty, healthy and filling. This is a perfect meal to have for dinner. It is rich and creamy, and dairy free and vegan too. The creaminess comes from the potato and the oat cream and is perfect for a winter meal.
Creamy Leek Soup Recipe
Yield:
4
Servings
Difficulty:
Easy
Cooking time:
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Metric
US/Cups
Ingredients
- 2 tbsp olive oil
- 1 medium onion
- 2 leeks
- 2 cloves of garlic
- 1 medium potato
- 1 tsp vegetable boullion powder (or half a stock cube)
- 10 g dried porcini mushrooms
- 1 tbsp tamari soy sauce
- 750 ml water
- 100 ml oat cream
- 2 tbsp olive oil
- 1 medium onion
- 2 leeks
- 2 cloves of garlic
- 1 medium potato
- 1 tsp vegetable boullion powder (or half a stock cube)
- ½ oz dried porcini mushrooms
- 1 tbsp tamari soy sauce
- 3 cups water
- 6½ tbsp oat cream
Instructions
- Finely dice the onion, the leeks and the cloves of garlic and add to a pan. Cook until the onion is soft and translucent.
- Peel and dice a medium potato into small cubes. Add to the pan together with the water, the vegetable boullion powder, a handful of mixed dried mushrooms and the tamari soy sauce.
- Simmer for about 20 minutes until it is all soft. Add the oat cream, blend and season well.
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4.50 from 2 reviews
