Leek and almond soup recipe
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.
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Wooden spoon
- Measuring cup
- Immersion blender
- Ladle
- Serving bowl
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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