Leek and Potato Soup

🧂 Ingredients

• 400 g leeks

  (500g in shops, washed and sliced)
• 300 g potatoes

  (scrubbed and chopped)
• 0.5 tbsp rapeseed oil
• 1 clove garlic

  (peeled and chopped)
• 2 onion

  (peeled and chopped)
• 750 ml hot water
• 3 tsp vegetable bouillion
• 150 ml plant based cream

  (or single cream)
• 0.25 tsp pepper
• 1.5 can butter beans

  (drained and rinsed)
• 4 thick slices bread
• 0.5 tbsp plant based spread

  (or spread)
• 1 tbsp pumpkin seeds

  (optional)

Instructions

• 1 Set the potatoes and leeks in the steamer for 20 mins.
• 2 Heat the oil in a large saucepan, fry the garlic and onion until soft (around 5
  mins).
• 3 Place the potatoes, leeks, onions, stock, cream and butter beans in the blender
  and pulse until smooth. You may need to do this in batches. It'll all mixed
  together in the saucepan after, so don't worry about getting all the batches
  identical, just make sure there's some liquid with each.
• 4 Place back in the saucepan and bring to the boil before simmering and seasoning
  to taste with pepper whilst you prep the bread.
• 5 Serve and sprinkle the seeds on top.

Nutrition Info