Tangy leek and ginger soup
recipe
Tangy leek and ginger soup
No commentsIngredients
- 450g leeks (about 2 medium)
- 25g soya margarine
- 2 small cloves garlic, peeled and crushed
- 100g potato, peeled and diced
- 600ml light coloured vegetable stock
- 5 ? 7 tbsp ginger wine, according to taste
- 6 tbsp soya cream
Serves:
4
Preparation:
10
Cook Time:
15
Total Time:
25min
Directions
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- Remove any tough outer leaves from the leeks and top and tail. Leave as much dark green as possible. Cut horizontally into thin slices, rinse well.
- Melt the margarine and gently saute the leeks for minutes until soft, then add the garlic and saute for a further seconds. Add the potato and stock. Bring to the boil then simmer for about minutes.
- Remove from the heat and add tbsp ginger wine and the soya cream. Liquidise until smooth, adding more ginger wine and seasoning if needed at the end.
- Return to the saucepan and gently heat without boiling, stirring all the time. Serve garnished with a sprinkling of paprika.
Source: The Vegetarian Society, recipe created by Marise Maddison. Visit www.vegsoc.org for more recipes
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