Vegan Potato and Leek Soup (4 people)

(30-45 min)

This is an all time Danish classis and definitely one of our favourite soups. It is such an easy, cheap and healthy dish to make for all times of year. We often serve this soup for lunch but it also makes an excellent comforting dinner on a cold autumn or winter evening. We usually serve this with chopped parsley or chives, soy yoghurt naturel and salted roasted almonds, but to add some umami flavour you could definitely also add fried mushroom, rye bread croutons or even vegan bacon as the soup is traditionally served with fried bacon.

Ingredients:

1 kg of potato

3 leeks

2 cloves of garlic

Olive oil

Vegetable stock 1,5 litre

1 dl soy cream

1 lemon

1 tsp. thyme

1 bay leaf

Salt and pepper

Peel and dice the potatoes. Thoroughly clean the leeks (sand and dirt can get stuck deep inside them). Chop garlic and leeks. Sauté all in a big pot in olive oil (you can fry the potato in the oven instead if you are doing a big portion).

Add the vegetable stock, thyme and bay leaf to the ingredients in the pot and let it simmer for about 20-30 minutes.

Use a hand blender until the soup is creamy and smooth. Adjust with more vegetable stock or water until you get the right consistency. Add soy cream and blend again. Add salt, pepper and lemon juice according to taste.

Enjoy!