Leeks are members of the allium (onion) family and there is good evidence to indicate that you should eat one portion of this vegetable family a day. Leeks are good sources of dietary fiber, folic acid, calcium, potassium, and vitamin C, and are easier to digest than onions.

Serves 4–6

INGREDIENTS

• 2 tbsp. sunflower oil
• 3 large leeks, chopped
• 2 garlic cloves, minced
• 3 medium potatoes, chopped
• 4 cups vegetable bouillon
• 1 bay leaf
• Sea salt and black pepper
• 2 cups rice or oat milk
• 1 tsp. dried dill
• 1/2 cup soy cream
• Ground nutmeg, to garnish

INSTRUCTIONS

1. Heat the oil in a saucepan, then add the leeks and garlic, cover, and cook over a low heat for 5 minutes, stirring occasionally to avoid the leeks scorching, which will produce a bitter flavor.
2. Add the potatoes, bouillon, and bay leaf, and season to taste with salt and plenty of black pepper.
3. Bring to a boil, reduce the heat, then cover and simmer for about 30 minutes or until the potatoes are tender.
4. Remove the bay leaf and blend the soup in the pan with an immersion blender or in a food processor until smooth.
5. Add the rice or oat milk, dill, and soy cream.
6. Heat through for 5 minutes and serve garnished with nutmeg.
7. Serves 4–6.

VARIATIONS:

VICHYSSOISE:

• Prepare the basic recipe, let cool, then pass through a mesh strainer to ensure the soup is absolutely smooth. Chill in the refrigerator before serving.

CREAMY POTATO SOUP

• Prepare the basic recipe, replacing the leeks with 1 large yellow onion. Use soy milk in place of rice or oat milk.

CREAMY GERMAN POTATO SOUP:

• Prepare the creamy potato soup recipe above. When the onion has softened, add 1 1/2 tablespoons celery seeds, 1 tablespoon caraway seeds, and 1 tablespoon cumin seeds, and cook for 1 minute. Blending this soup is optional.

CREAMY ROASTED POTATO AND GARLIC SOUP:

• Preheat oven to 400°F. Place 6 unpeeled garlic cloves in a small baking dish and drizzle with olive oil. Bake for 20 minutes, until the outside is lightly browned and the garlic cloves are soft. When cool enough to touch, squeeze each clove to extract the softened garlic. Stir garlic pulp into the soup at the same time as the bouillon. Prepare the creamy potato soup recipe above.