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.