Vegan Serves 4 Ingredients 30ml/2tbsp vegetable oil 1 medium potato, peeled and very finely cubed 450g/1 lb leeks, washed and chopped 900ml/1 ½ pts vegetable stock 250g/9oz vegan soft cheese with Garlic and Herbs salt and freshly ground black pepper To serve 4 slices white bread 100g/4oz vegan soft cheese with Garlic and Herbs (or Plain if preferred) to garnish – chopped chives
Method 1. Heat the oil in a large frying pan and gently cook the potato until tender. Add the leeks and sweat with the lid on for about 5 minutes. 2. Add the vegetable stock, bring to the boil and cook for 20 minutes. 3. Put the vegan soft cheese with garlic and herbs into a bowl. Add a few spoons of soup and blend together with a fork to make a thick, creamy consistency. Stir into the hot soup and season to taste. 4. Toast the bread on both sides and remove the crusts. Cut into bite sized croutons and spread one side of each with vegan soft cheese (Garlic & Herbs or Plain). Place on a baking sheet and pop under the grill for a few seconds until golden and bubbling. 5. Heat the soup through gently, but do not boil. 6. Ladle the soup into bowls and top each one with a few croutons. Sprinkle some chopped chives over and serve. © The Vegetarian Society – (recipe created by the Cordon Vert cookery school) www.vegsoc.org.