Vegan potato leek soup
A creamy, tasteful and delicious potato leek soup. Made with Dryk Pea Barista and therefor vegan and plant-based. The recipe is for 4 people.
Prep Time 40 minutes mins
- 1 leek big
- 2 gloves garlic
- olive oil
- 800 g potatoes
- 2 vegetable stock cubes
- 2 dl Dryk Pea Barista
- nutmeg
- salt and pepper
- lemon juice
Remove the ends from the leeks and cut it into fine slices. Wash them well to remove the sand and dirt.
Peel and chop garlic finely.
Fry the leeks and garlic in some olive oil on medium-low heat until soft.
Wash the potatoes and cut them into small cubes. Add them to the pod and fry it for a few minutes.
Add the vegetable stock cubes and water (just so that it covers the filling) and let it simmer under a lid until the potatoes are cooked through.
Blend it to a creamy soup and stir in the pea drink. Taste med finely grated nutmeg, salt, pepper and lemon juice.
Serve with toasted pumpkin seeds and chives on top.