Folks, it’s been a cold and soggy few days here in Sydney town. We’ve been thrashed with wild weather, flash flooding and crazy winds. There’s only one thing for it – a comforting bowl of hot, homemade soup.
Potato and leek soup is a common (and easy) option and since it’s been on my mind I’ve seen lots of ready-made versions available. It’s so much nicer to make your own because you know exactly what’s in it and you don’t have to wonder what sneaky ingredients went into the pack.
Most potato and leek soups have cream and I wanted to make a dairy-free version. It works beautiful well with coconut cream as you get the same creamy consistency and a hint of extra flavour. I served it in big mugs with homemade seeded bread, topped with a little grilled cheese. PERFECTO.
What I love about this recipe is that prep time is only about five minutes – the Cuisine Companion does the rest. There’s no need to stir a bit pot on the stove either as the machine turns itself off when the soup program is finished. Easy peasy!
- 1 leek
- 1 clove garlic
- 40g dairy-free butter
- 1 Tbs olive oil
- 500g potatoes
- 750ml vegetable stock
- 250ml coconut cream
- Salt and pepper
- Roughly chop the white part of the leek and peel the garlic.
- Place the ultrablade knife into the bowl and add the leek and garlic. Mix at speed 12 for 5 seconds. Scrape down the sides of the bowl with the spatula.
- Add the dairy-free butter and oil and launch the P1 slow cook program at 130°C for 5 minutes. Scrape down the sides of the bowl with the spatula.
- Wash the potatoes and cut (skin on) into 2cm cubes. Add the potatoes to the bowl with the stock and launch the P2 soup program at 100°C for 50 minutes.
- At the end of the program add the coconut ream, salt and pepper and mix on speed 10 for 20 seconds.
- Serve with grilled cheese on toast.
Disclaimer: vegeTARAian received a Cuisine Companion courtesy of Tefal.
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