Creamy Potato and Leek soup

Creamy potato and leek soup

I felt like soup all week, not just veggie soup, I wanted really creamy potato and leek soup.

So I endeavoured to make a vegan alternative that was seamy but super healthy and nourishing for us.

Leek is so good for us, it helps to protect our blood vessels from damage by providing us with good amounts of the flavonoid, Kaempferol.

All my ingredients are as follows;

4 x Organic dutch cream potatoes, roughly chopped

1 x Organic brown onion, roughly chopped

300gms of fresh Organic leek (use white part only), sliced

1/2 an Organic sweet potato, roughly chopped

1.5 cups of Organic almond milk, to blend with

1 cup of massel 'chicken' stock (vegan)

2 x Tablespoons of Nuttelex

I put the nuttelex (1 tablespoon) in the pan over a medium heat until it was lightly fluffy and bubbling.

After roughly chopping the leek, onion, potato, sweet potato I threw them all in the pan and gave them a good mix to cover them with the nuttelex.

Left that to simmer for 5 minutes until it smelt beautiful, then I put another tablespoon of nuttelex on top and put the lid on to simmer over a low heat for 25 minutes.

After 25 minutes it should be very aromatic and the veggies should have started to soften, at this point, take the lid off and add the stock to the mix, turn heat to medium and continue to simmer for 15 minutes.

After which you are ready to blend (in batches if needed) with the almond milk, blend until smooth and serve with salt, pepper and fresh chives sprinkled on top.

Perfect for a dinner on a cosy night in or a light lunch in spring.

It was honestly so creamy and so delicious, exceeded my expectations by far.

If you get a chance def try this out, so creamy and so healthy.

Take care of yourselves and heal your bodies with food, don't harm them.

Yours Ethically,

Nicole x