Leek soup with herby croutons
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Herby croutons make this simple soup extra tasty and vegans and vegetarians will love it
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Serves: 4
Ingredients
- 2tbsp vegetable oil1 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
Method
- 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.
- Add the vegetable stock, bring to the boil and cook for 20 mins.
- 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.
- 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.
- Place on a baking sheet and pop under the grill for a few seconds until golden and bubbling.
- Heat the soup through gently, but do not boil.
- Ladle the soup into bowls and top each one with a few croutons. Sprinkle some chopped chives over and serve.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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