Leek Soup Veloute Vegan
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Recipe-Ingrediants
Creamy, velvety, and very tasty soup for those who love leeks and soups, of course. And there are many of us! I can't imagine winter without warm soups! Pair them with croutons, crushed almonds, or cashews, or with crispy, finely chopped leek leaves with toasted bread or even sunflower seeds. They go wonderfully together!
Our Ingredients:
- 4 leeks, sliced
- 2 potatoes, diced
- 2 cloves of garlic
- Homemade vegetable broth
- Salt, pepper, thyme
- 1/2 tsp turmeric
- Olive oil
Directions
In a saucepan, I pour olive oil and lightly saute my leeks. Then I add the garlic and potatoes. I add thyme, season with salt and pepper, pour in the vegetable broth until they are covered and have about two fingers of broth on top. I reduce the heat and let it simmer for about 20 minutes until the potatoes soften. Then I puree it and serve it with croutons or with crispy, finely chopped leek leaves with toasted bread.
Crispy, finely chopped leek leaves with toasted bread: Take a leek leaf, the part that ends with the white and starts with the green. Finely chop it. Grate a piece of toasted bread. In a small frying pan with a little olive oil, saute the finely chopped leek. Then add the grated toast. Stir until they take on color. Place them on absorbent paper to cool. Sprinkle them over our soup.
Enjoy your Prasosoupa Veloute Vegan!
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