Creamy Tofu Potato and Leek Soup
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 divine. Just an easy replacement of cream with silken tofu you still are able to get the texture you desire.
Equipment
- large stock pot
- stick blender
Ingredients
- 1 brown onion diced
- 2 leeks sliced
- 3 cloves garlic 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 a boil, then simmer for 15 mins or until the potatoes are tender.
- Use a stick blender to break down the ingredients into a smooth consistency or if you don't have a stick blender move the soup in small batches into your high speed blender and blend until smooth.
- Pour into bowls to serve, garnish with chives or spring onion.
Tried this recipe?Let us know how it was!