
Potato & Leek Soup
Ingredients
1.25L or 5 cups of water
- Vegetable stock powder
- 2 leeks, washed thoroughly and cut into small rings
- 2 medium potatoes, peeled and cut into small cubes for fast cooking
- 2 cloves garlic
- 1/2 cup soaked and rinsed cashews
- 2 spring onions for decoration
- Salt and pepper to taste
Instructions
- Take a pot (or the much loved soup maker)
- Add sliced leek, peeled and chopped potato and garlic
- Add water and stock powder or prepared vegetable stock
- Bring to boil (or press the soup maker button that says SMOOTH)
- If using a pot, reduce heat to gently simmer
- When potatoes are very soft, turn off heat and add the soaked and rinsed cashews
- Blend with hand held stick blender
- Adjust seasoning
- Serve with freshly chopped spring onions
- Non vegan friends may top it with the Parmesan cheese