Vegan Leek & Potato Soup –

Ingredients

• 800g potato (peeled and chop)
• 3 (around 400g) large leeks
• 1 white onion
• 2 cloves of garlic
• 1 litre vegetable stock
• 1 can of coconut milk
• To taste salt and pepper
• 1 tbsp olive oil
• 28oz potato (peeled and chop)
• 3 (around 14oz) large leeks
• 35oz vegetable stock
• Step 1 Bring a saucepan of water to the boil. Add the potatoes and cook for around 15-20 minutes or until soft enough to poke a knife through evenly
• Step 2 Add the olive oil to a pan over a medium heat
• Step 3 Wash the leek well and chop. Dice the onion and crush the garlic cloves. Add these to the pan with the olive oil and allow to cook on a low heat for around 5 minutes
• Step 4 Pour the vegetable stock and the coconut milk into the pan and cook for a further 5 minutes. Then leave to one side to cool
• Step 5 Drain the potatoes and allow to cool
• Step 6 Once cool, add the potatoes and all other ingredients to your blender, along with plenty of salt and pepper
• Step 7 Blend using the puree mode until really smooth and creamy
• Step 8 Pour the soup back into the saucepan to heat through before serving!