Leek Soup - Bowls of Goodness!
My winter pale nose has been getting a wee bit of tan today! To celebrate the arrival of spring outside my house, I'm sharing this old time favorite recipe from Bowl of Goodness, this recipe is one of the more popular ones to make and post on Instagram so far, apart from the Loyal Lentil Chili. Just look at how lovely Sara from @Shisodelicious made her version here.
If you post a creation that you made from the book on Instagram, tag me in the picture if you like me to see the post, and use the hashtags #bowlsofgoodnessbook or #bowlsofgoodness. Talking about bowls of goodness, here's a soup that you will want to make again and again. x Nina
Creamy potatoes and leek soup
This comforting and filling potato and leek soup is always a hit! The leeks give it a wonderful flavour and the potatoes add substance. If you prefer, you can substitute the potatoes for Jerusalem artichokes. This soup is based on the classic French Vichysoisse, but tweaked by replacing the heavy cream with the lighter creaminess of almond milk, almond butter and crème fraîche. Use vegan crème fraîche to make it completely plant based.
VEGAN Use olive oil instead of butter and vegan crème fraîche.
GLUTENFREE Serve with gluten-free bread.
500g potatoes, peeled and diced
drizzle of olive oil or 2 tablespoons butter
5 leeks, cleaned and cut into pieces
750ml vegetable broth
350ml almond milk
50ml white wine
25ml almond butter
75ml crème fraîche orvegan crème fraîche
1 teaspoon salt
extra virgin olive oil
In a large pan, boil the potatoes until soft then drain and set aside. In a frying pan over a medium–high heat, heat a drizzle of olive oil or 2 tablespoons of butter and sauté the leeks for 2-3 minutes, until soft.
In a large saucepan, combine the leeks with the potatoes and the remaining soup ingredients and bring to the boil. Reduce the heat to low and let it simmer for 10 minutes. Remove from the heat, transfer to a food processor and blend until smooth. Serve with bread and a drizzle of extra virgin olive oil.
Tip! This soup can be served cold and warm, the traditional Vichysoisse soup is often served cold.