Serves 2
Ingredients
2 medium sized leeks chopped
2 medium sized potatoes diced
2tbsp/30ml light olive oil
½pint/450ml
oatmilk
½tsp/2.5ml
salt, pinch of white pepper
finely chopped parsley to garnish
Method
Fry the leeks and potatoes in the oil over a low heat for about 10 minutes.
Add the salt and oatmilk, Stir well, put on lid and leave for 15 minutes on the
same low heat.
Check the potatoes with a fork to see if they are tender.
When ready, purée with a hand-held blender until almost smooth.
Add pepper to taste and if the soup is too thick, add a little more oatmilk and
reheat before serving, garnished with the parsley.
Serve with croûtons*
or crusty bread.
Do not freeze.
Recipes
Kathy Silk © 1996
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