Recipes • NZ Vegetarian Society
Explore Welsh cuisine with this rich leek soup, perfect for World Vegetarian Month. Enjoy as is or thin to your liking; leftovers last in the fridge or freezer. Serve with vegan-certified Doctor’s...
Ingredients
- 2 Tbs oil
- 2 large leeks, sliced
- 2 large potatoes, chopped
- 1 tsp dried thyme
- 2 cloves garlic (optional)
- 4 cups vegetable stock
- 1 tsp fresh thyme
- Salt and pepper to taste
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