Leeks are a great source of dietary fibre, iron and magnesium, folate and vitamins A, B6, C, and K.
This soup is perfect for lunch, extremely filling and super easy to make.
100ml vegetable stock
100ml almond milk
Knob butter or vegan butter
Salt and pepper for seasoning
Melt the butter in a frying pan saute the leeks.
In a large saucepan boil the potatoes until soft enough to put a fork in.
Drain the potatoes and return to the saucepan.
Add the softened leeks and stock to the pan and simmer for five mins.
Add the almond milk and blend all ingredients until smooth.
Season with salt and pepper.