Tuesday, 26 April 2016

Low-fat creamy potato leek soup

Before I went vegan, I absolutely loved eating creamy potato and leek soup with crispy croutons on top. But I only recently tried making it my self without the cream and oil. Of course, I made it as healthy and delicious as possible, so I came up with this amazing low fat version.

Here's the recipe to make 2 servings:

2 leeks
2 large baking potatoes
2 tsp (or 1-2 cubes) of vegetable bouillon
0,5 liter of boiling water
2 dl or about 1 cup soy milk (any non-dairy milk will work but soy milk makes it creamier)
Salt and pepper to taste
Optional: toasted bread and chopped parsley

Start by chopping the leeks. Sauté them in water in a large pot until they're soft. Add the 2 tsp of vegetable bouillon and mix with the leeks. Chop the potatoes and add them to the pot as well. Boil 0,5 liter water in a kettle and pour it into the pot. Cover the pot with a lid and let it simmer for 30 minutes.
When the time has elapsed, check if the potatoes are soft. Let it cool for 5-10 minutes. Add the non-dairy milk to the pot and blend it with a stick blender. When the soup is super smooth and has the desired consistency (add more liquid if not), just serve it in bowls and enjoy with the crispy toasted bread and top it with the chopped parsley.

This is also super easy to make in big batches and save for dinner throughout the week. You can also use this as a creamy pasta sauce, stay tuned on my Youtube channel to see how it looks.
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