Medel
Veganskt purjolök- och potatissoppa
Testa denna mjölkfria, växtbaserade twist på en klassiker. Vår veganska purjolök- och potatissoppa recept är perfekt för lunch eller som förrätt, toppa med hackade gräslök och njut med ett crustigt bröd
⏱️35 min
🍽️4 portioner
2.5
👩🍳 Gör så här
⏱️ Äggklocka
- 1Heat the oil in a large pan over a medium heat and fry the garlic and leeks, stirring, until the veg has started to soften. Add the potatoes and stock, then cover and simmer for 15 mins until the leeks and potatoes are soft.
- 2Pour in the almond milk, then remove from the heat and blitz using a hand blender until almost smooth, with a slightly chunky texture. Or, if you prefer, blitz until completely smooth. Reheat over a low heat if needed, then ladle into bowls and scatter with chives, drizzle with a little oil and serve with bread, if you like. Can be frozen for up to three months.