Vegan Leek and Cheese Mince Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 packs minced meat, vegan, approx. 180 g each, e.g. from Sojade or Rügenwalder
- 2 medium onion (s), red
- some vegetable oil
- 1 large leek stick (s)
- 500 ml vegetable stock
- 500 ml vegetable cream (Vegetable Cream Cuisine)
- 1 teaspoon marjoram
- 3 tablespoon yeast flakes
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the red onions and cut into 8 parts. Wash the leek thoroughly and halve lengthways and cut into pieces approx. 1 cm wide. Prepare the vegetable stock.
- In a large pot of at least 5 liters, fry the vegan mince with the red onions in a little vegetable oil and then add the sliced leek.
- Then add the vegetable stock and the cream and bring to the boil. Season with marjoram, the yeast flakes and pepper and salt. Then simmer for about 20 minutes over low heat.
- The longer the soup can steep - the tastier it will be.
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