Leek and Potato Soup
Cooking Time: 35 minutes
Quantity: Serves 4
2 large leeks
2 medium potatoes
25g (1 oz) margarine
750ml (1 1/4 pints) vegetable stock
200 ml (7 fl oz) soya milk
Salt and pepper
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.
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.