TODAY’S RECIPE: Vegan leek & potato soup

TWIST on an old favourite. Serves: 4.

Ingredients

1 tbsp rapeseed oil, plus a drizzle to serve

2 large garlic cloves, chopped

500g leeks, thinly sliced

500g potatoes, cut into cubes

500ml vegan vegetable stock, made with 1½ tsp bouillon powder

500ml unsweetened almond milk

Chopped chives and bread, to serve

Method

1 Heat oil 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 leeks and potatoes are soft.

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.

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