Ingredients
25g/loz butter or vegan margarine*
1 onion, finely chopped
225g/8oz leeks, finely shredded and washed, keeping as much of the green
as possible
225g/8oz potatoes, peeled and cut into small chunks
1.2 litres/2 pints light vegetable stock (or use vegan bouillon powder)*
225g/8oz fresh or frozen peas (weight without pods)
1 small bunch of mint, chopped
Salt and freshly ground black pepper
Single cream or soya cream *
Mint sprigs, to garnish
Croûtons:
2
slices white bread
2 tablespoons olive oil
1 tablespoon chopped mint
Method
1 Melt the butter or vegan margerine in a saucepan and gently fry the
onion until soft. Add the leaks and cook for a further five minutes.
2 Add the potatoes and stock, bring to the boil, then simmer, covered,
for about 20 minutes. Add the peas and mint and simmer for five minutes.
3 Allow the soup to cool, then liquidize in a blender or food processor
until very smooth. Return to a clean saucepan, reheat gently and season
to taste with salt and pepper.
4 Serve the soup garnished with a swirl of single cream or soya cream
*, a mint sprig and croûtons.
5 For the croûtons: mix the mint and the olive oil together and
season. Brush the bread on both sides with the oil and bake in a preheated
oven at 200C/400F/Gas Mark 6 for 10~15 minutes, until crisp. Remove the
crusts and cut into cubes
Recipe courtesy of Harper Collins - Vegetarian Food for Friends
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