Creamy vegan potato and leek soup
6 small potatoes, diced
1 leek, finely chopped
1 tin of coconut milk
1 tbsp olive oil
1 tsp minced garlic
500 ml vegetable stock
½ tsp dried rosemary
½ tbsp dried thyme
1
Cook oil, garlic and leek in a large pot until soft
2
Add all other ingredients and simmer until potatoes are soft
3
Blend until smooth with a stick blender and serve with your favourite toppings
Ingredients
6 small potatoes, diced
1 leek, finely chopped
1 tin of coconut milk
1 tbsp olive oil
1 tsp minced garlic
500 ml vegetable stock
½ tsp dried rosemary
½ tbsp dried thyme
Directions
1
Cook oil, garlic and leek in a large pot until soft
2
Add all other ingredients and simmer until potatoes are soft
3
Blend until smooth with a stick blender and serve with your favourite toppings