This is the name of the dish we have chosen for you; Vegan Potato and Leek Soup.
The fact that it does not need milk or cream for a delicious soup, this creamy potato soup is the best proof. With a few sticks of crunchy leek and fresh herbs, the spicy soup becomes extra aromatic.
6 medium potatoes
2 cloves of garlic
500 ml of vegetable stock
2 branch (s) of thyme
1 laurel fold
2 tablespoons of oil
2 spring onions
For the croutons
2 slices of brown bread
2 tablespoons olive oil
1 clove of garlic
Vegan Potato and Leek Soup
Peel and dice the potatoes and shallots for the soup. Clean leeks and chop them. Peel and chop garlic. Sauté the shallots and garlic with oil in a large saucepan. Add leek and sauté for about 10 minutes, season with salt and pepper.
Add the potatoes and spices, pour in the vegetable stock and simmer over medium heat for about 30 minutes until the potatoes are cooked. Remove the pan from the heat and let it cool for 10 minutes.
Cut into coarse cubes for the croûtons bread. Toast with olive oil from all sides in a pan. Halve the garlic clove and rub in croutons with garlic. Bay leaf and thyme out of the pot. Puree the soup with a hand blender and season with salt and pepper.
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