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| Leek and Potato Soup
Ingredients 2 large leeks 1 onion 2 medium potatoes 25g (1 oz) margarine 750ml (1 1/4 pints) vegetable stock 200 ml (7 fl oz) soya milk Salt and pepper Instructions 1) Finely chop the onion and leeks. Peel and dice the potatoes. 2) Heat margarine in a pan over a low heat and cook for 10 minutes, covered, until vegetables are soft. 3) Add stock and simmer for 25 minutes then allow to cool slightly and purée with a blender. 4) Pour it back into the pan with the soya milk. Season and reheat before serving. |
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| Cooking Time: 35 minutes |
| Quantity: Serves 4 |
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