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vegan, green comfort food, aardappel prei soep, vegan soep

Just a nice and healthy soup...

This potato leek soup is just a nice and healthy soup. In the dark winter months I prefer to eat a cup of soup every day. It is so nicely warming, healthier and better filling than a cup of chocolate milk!

Make a meal soup with, for example, fried vegan bacon!

Serves 3 to 4


  • 2 leeks

  • 800 grams of potatoes

  • 1,5 liter water

  • 2 vegan vegetable stock cubes

  • olive oil

  • salt / pepper to taste

  • 1 bay leaf

  • twig of oregano

  • optional: ½ tsp dried Italian herbs

  1. Cut the leeks into strips and wash them. Wash the potatoes and cut into cubes of 1 by 1 cm approximately. (I do not peel them but that is of course up to you).
  2. Put some olive oil in a soup pan and simmer the leek on low heat for about 10 minutes. Add the potato cubes and stir well. Bake for another 5 minutes.
  3. Now add the water, the vegetable stock cubes, bay leaf, oregano, salt / pepper and possibly some Italian dried herbs.
  4. Cook the soup for about 15 minutes. Stir regularly so that the potato cubes do not stick to the bottom.

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