| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
|
Ingredients
Ingredients
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|
Instructions
- Heat olive oil in a large pan and sauté onions and garlic until soft
- Add spring onion and leeks and cook for a further few minutes until they start to soften
- Add chopped potatoes to pan and mix with other vegetables for about 3-5 minutes
- Add all stock and allow to boil. Simmer with lid off until potatoes soften
- Transfer soup to blender and combine until all ingredients are mixed into a thick soup
- Transfer soup back to saucepan, add 1 cup of soy milk and gently re-heat
Recipe Notes
Serve with a thick, crusty sourdough loaf.
