Leek and Potato Soup

Leek and Potato Soup with Home-made Croutons 

Ingredients

• 450g of potatoes peeled and cut into chucks

• 1 onion chopped - I used red because that is what I had :) 

• 450g of chopped leeks using the white parts - save the green for stock-making

• 1 litre Vegetable Stock 

• A carton of Vegan Cream 

• 125ml of Oat milk 

• Olive oil/ Vegan Butter

• Salt and Pepper for seasoning

The How to Bit

1.Put the potatoes, leeks, and onion into a saucepan with the olive oil or butter and cook them gently until soft.

2. Pour in the stock and bring to a boil, simmer until the vegetables are cooked should only take 5-10 minutes. 

3. Puree vegetables until smooth with a hand- blender then add Oat milk and Cream into the pan and cook gently.  Add seasoning to taste. 

Serve with Home-made croutons and Chives

Home-Made Croutons

Ingredients

• Leftover whole meal or white bread chopped into cubes -I either croûton or crumb the end of loaves to save them and bag them for the freezer that way I always have croutons or breadcrumbs whenever I want.

• 3 tbsp of olive oil or melted Vegan butter. 

• 1tsp of chopped garlic and a pinch salt and pepper

• Chopped parsley.

The How to 

1. I use the AirFry for speed - 10mins on bake or do in oven for 15 mins at 200 C

2. Mix the olive oil or melted butter with the herbs and mix well

3. Toss the croutons in the oil mix and cover thoroughly.

4. Spread onto a baking tray and bake for 15 minutes or until golden and crispy - store in an airtight container.