Is there something better than a warm and hearty soup on a cold evening? What about this yummy potato and leek soup? I think it is even suitable for the holidays…What do you think?
Here’s what you need for 4 people:
1 medium leek
1 clove of garlic
1 small onion
500ml vegetable stock
250ml unsweetened rice milk
3-4 tablespoons of pumpkin seed oil
Salt, pepper, Cheyenne pepper
Cut leek, onion and garlic and cook for 5 minutes in a large pan in a little dash of olive oil.
Save 3 potatoes for later and peel and cut the rest into cubes and add them to the pan. Let cook for another 2 minutes.
Add veggie stock and rice milk. Let boil on low temperature for 30 minutes. Add salt, pepper and Cheyenne pepper to taste. When the potatoes are tender, blend everything with a hand blender until smooth. Turn of heat and let sit.
Cut remaining potatoes into small cubes. In another small pan add a decent amount of oil to cook the potato cubes until golden brown. Take the potatoes out of the oil and let them cool, then add finely chopped parsley and some more black pepper.
Pour soup into bowls and add the potato parsley mix on top. Sprinkle some pumpkin seed oil on top to finish off. Enjoy!