Vegan Creamy Potato, Leek & Kale Soup

Here’s how to make it…

Ingredients:

• 600ml vegetable stock
• 200ml soya cream
• 3 large potatoes
• 2 leeks
• 2 cloves of garlic
• 1 stick of celery
• 1 brown onion
• A handful of curly kale
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 bay leaf
• A drizzle of sunflower oil
• A pinch of sea salt & black pepper

Method:

• Begin by preparing the potatoes. Peel and chop the potatoes in to bite size pieces
• Finely chop the leeks, celery and onion
• Add the potatoes, leeks, celery and onion to a large pan along with a drizzle of sunflower oil. Saute on a low heat for around 5 minutes
• Finely grate or chop the garlic. Add the garlic to the pan along with the rosemary, thyme and bay leaf
• Stir to combine then saute for a further 5 minutes
• Add the vegetable stock and soya cream. Stir to combine then simmer on a medium heat until the potatoes are soft
• Remove the bay leaf
• Using a ladle, transfer roughly half of the soup to a food processor. Add a handful of curly kale and process until a smooth mixture is formed
• Add the mixture to the remaining half of the soup. Stir to combine, season to taste then serve

This recipe serves 4.