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
800 grams of potatoes
1,5 liter water
2 vegan vegetable stock cubes
salt / pepper to taste
1 bay leaf
twig of oregano
optional: ½ tsp dried Italian herbs
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).
- 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.
- Now add the water, the vegetable stock cubes, bay leaf, oregano, salt / pepper and possibly some Italian dried herbs.
- Cook the soup for about 15 minutes. Stir regularly so that the potato cubes do not stick to the bottom.