Leek and almond soup recipe | delicious. magazine
A vegetarian leek and potato soup made with almond milk and almond butter for non-dairy creaminess. You can serve this soup chilled or warm.
Ingredients
- 500g potatoes, diced
- Drizzle olive oil or 2 tbsp butter
- 5 leeks, chopped
- 750ml vegetable stock
- 350ml almond milk
- 50ml dry white wine
- 2 tbsp almond butter
- 75ml crème fraîche or vegan crème fraîche
- 1 tsp salt
- Crusty bread and extra-virgin olive oil to serve
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