Leek soup with herby croutons

Herby croutons make this simple soup extra tasty and vegans and vegetarians will love it

Serves: 4

2tbsp vegetable oil
1 medium potato, peeled and very finely cubed
450g leeks, washed and chopped
900ml vegetable stock
250g vegan soft cheese with garlic and herbs
salt and freshly ground black pepper

To serve:
4 slices white bread
100g vegan soft cheese with garlic and herbs (or plain if preferred)
Chopped chives to garnish

1. Heat the oil in a large frying pan and gently cook the potato until tender. Add the leeks and sweat with the lid on for about 5 mins.
2. Add the vegetable stock, bring to the boil and cook for 20 mins.
3. Put the vegan soft cheese with garlic and herbs into a bowl. Add a few spoons of soup and blend together with a fork to make a thick, creamy consistency. Stir into the hot soup and season to taste.
4.Toast the bread on both sides and remove the crusts. Cut into bite sized croutons and spread one side of each with vegan soft cheese.
5. Place on a baking sheet and pop under the grill for a few seconds until golden and bubbling.
6. Heat the soup through gently, but do not boil.
7. Ladle the soup into bowls and top each one with a few croutons. Sprinkle some chopped chives over and serve.

www.vegsoc.org

Find more recipes:
Red onion soup & cheese toasts
Baby leeks with lime and chilli butter
Soups

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