Vegan Leek and Potato Soup
- 1 tbsp olive oil
- 2 chopped garlic cloves
- 500g sliced leeks
- 500g cubed potatoes
- 500ml veg stock
- 500ml almond milk
- Crusty bread, to serve
- Fry the garlic and leeks in the oil until softened, then add the potatoes and stock, and cook - covered - for 15 mins at a steady simmer. Once everything is tender, pour in the almond milk and blitz until smooth. Season liberally, and serve hot with crusty bread and a scattering of chives and parsley, if you fancy.
25 mins
4 serving