a magic combination
Simple yet delicious
Nothing beats on a cold rainy day to wrap up warm and enjoy a rich creamy soup.
This dairy-free potato and leek soup hits the spot. Bursting with flavour this classic is very easy to make and simply devine.
This recipe was originally published in our first edition of Whole Food Living Magazine, the complete edition can be viewed here for free, or the hard copy purchased for just the P&P here.
Potato and Leek Soup
Ingredients
- 1 brown onion diced
- 2 leeks sliced
- 3 garlic cloves minced
- 8 waxy potatoes diced
- 1 block silken tofu
- 4 cups vegetable stock
Instructions
- Add a small amount of the vegetable stock to a large pot, add onions, garlic and leeks. Saute on medium heat until onions are translucent.
- Add potatoes and cook for 3 - 4 mins. Add all remaining ingredients.
- Bring to the boil then simmer for 15 mins or until the potatoes are tender.
- Transfer in small batches to a high-speed blender to puree or use an immersion blender.
- Pour into bowls to serve, garnish with chives.
