Vegan leek & potato soup

• rapeseed oil↗1 tbsp tbsp

  plus a drizzle to serve (optional)

• large garlic cloves↗2

  chopped

• leeks↗500g g

  thinly sliced

• potatoes↗500g g

  cut into cubes

• vegan vegetable stock↗500ml ml

  made with 1½ tsp bouillon powder

• unsweetened almond milk↗500ml ml
• chopped chives

  and bread, to serve

Step-by-step instructions

1. 1

   Heat 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.

2. 2

   Pour 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.