Potato & Leek Soup

A healthy winter warmer that’s quick and easy to make using minimal ingredients. Enjoy as a main meal or as a satisfying appetiser. 

Ingredients

• 4 large potatoes

• 2 medium leeks, roots and dark green edges removed

• 2 cups vegetable stock

• 1 garlic clove, crushed

• 1 tsp dried thyme

• 1 cup chickpeas

• 2 tsp curry powder

• Chopped fresh parsley, to serve

• Vegan sour cream, to serve

Chop the potato into bite-size cubes and shred the leeks (only use the white and lighter green parts). To a large pot, add the leek, garlic, thyme and a dash of water and cook until soft. Toss in the potato followed by the vegetable broth and 1-2 cups of water.

Bring to a boil and then reduce the heat to a simmer until the potatoes are soft and tender. Puree the soup until thick and creamy using an immersion stick or blender.

Coat the chickpeas with the curry powder and bake until crisp. Set aside.

When serving, top with fresh parsley, a dollop of vegan sour cream and the chickpea croutons. Enjoy!

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