Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vegan potato and leek soup with crumbled “feta”. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Vegan potato and leek soup with crumbled “feta” is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Vegan potato and leek soup with crumbled “feta” is something that I have loved my whole life. They’re fine and they look wonderful.
Heat olive oil and butter in a large stockpot on medium heat. Add the leeks, celery, onion and garlic. Sauté until just soft, do not brown.
To begin with this recipe, we have to first prepare a few ingredients. You can have vegan potato and leek soup with crumbled “feta” using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Vegan potato and leek soup with crumbled “feta”:
- Get 4-5 medium potatoes
- Take 2 medium leek
- Take 100 ml coconut milk
- Take 50 g margarine
- Get 1 stock cube
- Make ready Salt, pepper, nutmeg
- Get Vegan feta to garnish (optional)
- Take 1 clove garlic
Serve topped with chopped chives. best zucchini and leek soup. Now I will let you decide whether this is the best zucchini and leek soup you have had. Although zucchini in itself is not the most flavourful vegetable in the world, it does lend a beautiful green summer freshness to the soup. In combination with the subtle onion notes of the leek, you have a delicious flavour combination.
Steps to make Vegan potato and leek soup with crumbled “feta”:
- Melt the margarine and add the sliced leek and garlic. Cook until soft. Add the potato and the stock cube. Pour enough water to cover the potatoes.
- Cook it on a medium heat until the potato is soft enough to fall apart easily.
- Using a hand blender or blender to blend the potato and leek to a smooth cream. Add some pepper and nutmeg. Turn the heat up a little add the coconut milk, stir it in and boil it for a minute. Serve it with crumbled feta.
This Mediterranean creamy potato and mushroom soup is a wholesome and plant-based meal which tastes pretty amazing! It really is a wonder that with just a few simple ingredients and some spices (thank you so much smoked paprika!) you can make such a warm and comforting dish. Winter is here to stay, and for #MeatFreeMonday I have prepared a simple and easy Spicy Sweet Potato and Leek Soup to share with you today. And guess what guys, this Sweet Potato and Leek soup is low carb and vegan!! Choose to enjoy it with a slice of sourdough or simply just enjoy it straight up.
So that’s going to wrap this up with this exceptional food vegan potato and leek soup with crumbled “feta” recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
