Bethany's Vegan Kitchen

This is my vegan version of the classic, leek and potato soup. For the creamy element to this I chose to go with tofu cream, simply blend a 350g box of silken tofu with 200ml unsweetened plant milk, then use in place of dairy cream. Tofu cream also has the benefits of being lower in fat and higher in protein than dairy or soya cream. You’ll only need 150ml of cream for this, so store the extra tofu cream in the fridge and use in other recipes. It’s great in pasta sauce, curry, soups or added to mashed potato

Yield; Four servings (approx 160kcal per serving) Cook time; 30 minutes

You’ll need;

1. One teaspoon of non-dairy margarine
2. One clove of garlic, finely sliced
3. 250g/9oz of trimmed leeks (use the dark green parts for vegetable stock or other soups)
4. One brown onion, peeled and sliced
5. 250g/9oz potatoes, peeled and diced
6. 600ml hot vegetable stock
7. 150ml non-dairy cream
8. Salt and black pepper to taste

Method;

• Add the margarine into a large saucepan over a medium heat, once melted add the garlic and fry for a minute before adding in the leek, onion and potato
• Allow the vegetables to soften for about ten minutes, stirring occasionally. Don’t worry too much about things sticking to the bottom of the pan, the hot stock will deglaze and lift everything off, just make sure nothing is burning. Then add the stock and give it a good stir
• Season to taste with salt and pepper, personally I just went with pepper as the stock is already quite salty. Cover with a lid and leave to simmer away for 20 minutes
• Once all the vegetables are cooked, use an immersion blender or food processor to blend the soup until it’s silky smooth. Return the soup to the heat and stir through the cream, give it a minute or two to heat through, then it’s ready to serve
• I chose to serve it simply with some fresh crusty bread, and topped it with a little more cream, and freshly cracked black pepper