Vegan Cheese and Leek Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s)
- 400 g smoked tofu
- 2 leeks
- 1 tablespoon flour
- 1 teaspoon thyme
- salt and pepper
For the soup:
- 800 ml vegetable stock
- 200 ml vegetable cream (vegetable cream cuisine)
- 6 tablespoon yeast flakes
- 2 tablespoon soy sauce
- 1 tablespoon agave syrup
- 1 pinch (s) nutmeg
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes, cut the leek into slices. Crumble the smoked tofu with a fork or in a blender.
- Heat some vegetable oil in a large saucepan and fry the minced soy until crispy. Pour the flour over it and stir in well. Add thyme and leek, sweat for 5 minutes and season lightly with salt and pepper.
- Deglaze everything with the vegetable stock and cream. Stir in the yeast flakes, soy sauce and agave syrup and finally add the potatoes. Let everything simmer over medium heat for 40 minutes with the lid closed. Finally, season with a little nutmeg.
- Tip: If you want it to be a bit heartier, add a few drops of liquid smoke to the fried soy mince. For the freshness kick at the end, garnish the soup with a few spring onion rolls.
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