Creamy Potato Leek Soup
- 35 min
- β β¬1.80
- 2 servings
- Easy
white beans, potatoes, and leek: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
- celery
- mustard
Equipment
- stove
- blender
Prepare
Wash potatoes
Wash potatoes, peel or trim any tough ends, and cut into 1 cm dice. Halve leek lengthways.
Cook
Wash thoroughly between the layers and cut into thin half-rings
Wash thoroughly between the layers and cut into thin half-rings. Drain white beans in a sieve, rinse and drain thoroughly.
Heat rapeseed oil in a large pot over medium heat
Heat rapeseed oil in a large pot over medium heat; Add leek and fry for 5 minutes, stirring regularly, until softened and lightly browned Add potatoes, white beans.
Vegan vegetable stock powder
Vegan vegetable stock powder, tap water to the pot and stir well. Bring to the boil, then cover and simmer gently for 16 minutes until the firm ingredients are tender.
Stirring occasionally
Stirring occasionally; Take the pot off the heat Gently stir in soy milk, medium-hot mustard and do not boil again.
Take the pot off the heat
Take the pot off the heat. Carefully purΓ©e the soup containing potatoes, leek, white beans, soy milk, medium-hot mustard with an immersion blender, keeping the head submerged to prevent splashes.
Season with iodised salt
Season with iodised salt, black pepper now and mix thoroughly before serving.
Finish
Divide the finished potatoes
Divide the finished potatoes, leek, white beans evenly between the servings and serve immediately.
