Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, vegan potato and leek soup with crumbled “feta”. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Vegan potato and leek soup with crumbled “feta” is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Vegan potato and leek soup with crumbled “feta” is something that I have loved my entire life.
Recipe Variations Make this Potato Leek Soup vegetarian by swapping the chicken stock for vegetable stock. Sprinkle some crumbled feta or goat cheese on top of your soup if you're not a fan of cheddar. Just made this soup with potato's and leeks from the garden.
To get started with this particular recipe, we must prepare a few components. You can have vegan potato and leek soup with crumbled “feta” using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Vegan potato and leek soup with crumbled “feta”:
- Take 4-5 medium potatoes
- Get 2 medium leek
- Make ready 100 ml coconut milk
- Get 50 g margarine
- Get 1 stock cube
- Take Salt, pepper, nutmeg
- Get Vegan feta to garnish (optional)
- Get 1 clove garlic
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Instructions to make Vegan potato and leek soup with crumbled “feta”:
- Melt the margarine and add the sliced leek and garlic. Cook until soft. Add the potato and the stock cube. Pour enough water to cover the potatoes.
- Cook it on a medium heat until the potato is soft enough to fall apart easily.
- Using a hand blender or blender to blend the potato and leek to a smooth cream. Add some pepper and nutmeg. Turn the heat up a little add the coconut milk, stir it in and boil it for a minute. Serve it with crumbled feta.
Thread the potatoes onto the skewers, alternating with the chunks of red pepper and rosemary. Potato and Green Bean Salad with Dill Ranch Dressing. Greek Potato Salad with Tofu Feta. Soft potatoes are baked to a crisp in batter, then topped with a delicious bean whip made from white beans, tahini, lemon juice, and. The soup itself is silky and hearty, the sweetness of the potatoes tempered by the aromatics; a finishing When the butter has melted, add the onion, carrot, and leek, and cook until softened Ladle out the soup into individual bowls.
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