Vegan Potato and Leek Soup
- Leek 1 pce
- Carrot 1 med
- Potato 2 lge
- Celery 2 pce
- Vegetable oil 2 tbs
- Coconut milk 3 tbs
- Salt 2 tsp
- Pepper 2 tsp
- Vegetable stock 400 ml
- Fresh parsley 1 hfl
Cut the leeks in half and wash them well. Leeks tend to hold dirt under their top layers. Slice them thin and set them aside, repeat the same with the celery. Peel and chop the carrots and potatoes.
Take a medium-sized skillet, add in the vegetable oil along with the leek, celery, and carrots. Fry for 2 minutes then add in 50 ml of stock and put the lid on. Turn the heat to high and let the leek steam so by 10 minutes it's nice and soft. Keep stirring the veggies around. If needed top it up with more stock.
Season the veggies with salt and pepper, add in the rest of the stock as well as the potatoes. Cook for an additional 10-15 minutes or until the potatoes are soft. Once they're soft add in the coconut milk and fresh parsley. Bring the soup to a simmer, turn the heat off and blend the soup smooth. Serv with homemade bread.