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vegetables | crushed leek and potato soup

Serves 4 main portions with bread

This is a staple soup in our household and people don't realize that it hasn't got a drop of dairy milk in it. It's incredibly easy to make, tasty and filling. However, I confess that the title of this soup has less to do with trying to use a fancy culinary term and more to do with the fact that my blender broke on the day I decided to write it up - which meant I resorted to my good old potato masher! And it works beautifully! So you don't necessarily need to drag your blender out of the back of the cupboard for this recipe!

Wheat free, dairy free, nut free, meat free version...

Ingredients...

Optional:

Method...

  1. In a saucepan, heat the oil and sauté the onions until softened.
  2. Add the leeks, potatoes, mix well and cook for a further 5 minutes.
  3. Add the water and stock and simmer for 20 minutes with the lid on whilst you go and do whatever else it is you need to attend to.
  4. Add the rice milk, black pepper and nutmeg and heat through until bubbling.
  5. Attack it with the masher! The result is that you will end up with a beautifully thick and tasty rustic looking soup.
  6. Sprinkle some parsley on top, if you wish, and maybe grate a little more black pepper. Serve and eat immediately. Equally, this is great the next day.

Maybe serve with...

I can eat bowls full of this on its own, but it's equally lovely with a baked wheat free baguette or toasted wheat free bread and dairy free spread.

For those able to eat wheat...

Serve with any kind of wheat bread that takes your fancy.

If you have leftover potatoes, try the potato salad, dauphoise potatoes, bean chilli. If you have leftover leeks, try the minestrobe soup and not quite a risotto.

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