Remember what I said about making a pot of soup ahead and freezing it for future use. Well, my dears, soup season has arrived.
Potato Leek Soup (Vegan Style)
Makes 8 cups
INGREDIENTS
5 c vegetable stock
4 leeks, sliced thinly
6 tsp. of butter
1/4 c flourINGREDIENTS
5 c vegetable stock
4 leeks, sliced thinly
6 tsp. of butter
2 onions, sliced thinly
4 medium potatoes, peeled and diced (I leave the skin on)
salt and pepper
pinch of nutmeg
pinch of thyme
5 Tbl. soy creamer
PREPARATION
Melt the butter in the saucepan and add the veggies, cooking for a few minutes until soft but not browned. Add the flour and gradually stir in the veggie stock. Add the nutmeg, thyme and other seasonings. Simmer gently, covered for about 40 minutes. Its up to you whether you want to puree the soup or not. Add cream and serve.
Per cup (8 oz.)
163 calories
Fat: 4 g
Carbs: 30g
Fiber: 3g
Sugars: 5g
Protein: 3g
