Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vegan potato and leek soup with crumbled “feta”. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Vegan potato and leek soup with crumbled “feta” is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Vegan potato and leek soup with crumbled “feta” is something which I have loved my entire life. They’re nice and they look fantastic.
This Potato Leek and Chestnut Soup should definitely be part of your soup recipe repertoire! And this Potato, Leek and Chestnut Soup should definitely be included! Its not only wonderfully creamy Top each bowl with some of the crumbled feta. Thread the potatoes onto the skewers, alternating with the chunks of red pepper and rosemary.
To get started with this recipe, we must prepare a few components. You can have vegan potato and leek soup with crumbled “feta” using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Vegan potato and leek soup with crumbled “feta”:
- Take 4-5 medium potatoes
- Get 2 medium leek
- Take 100 ml coconut milk
- Prepare 50 g margarine
- Prepare 1 stock cube
- Prepare Salt, pepper, nutmeg
- Prepare Vegan feta to garnish (optional)
- Prepare 1 clove garlic
Stir in the potato and lentils, then the hot vegetable stock and milk. Bring to a boil then simmer for around. Peel and cut the sweet potato and red pepper into uniformly sized pieces. Toss with olive oil and season with salt and pepper.
Instructions to make Vegan potato and leek soup with crumbled “feta”:
- Melt the margarine and add the sliced leek and garlic. Cook until soft. Add the potato and the stock cube. Pour enough water to cover the potatoes.
- Cook it on a medium heat until the potato is soft enough to fall apart easily.
- Using a hand blender or blender to blend the potato and leek to a smooth cream. Add some pepper and nutmeg. Turn the heat up a little add the coconut milk, stir it in and boil it for a minute. Serve it with crumbled feta.
Peel and cut the sweet potato and red pepper into uniformly sized pieces. Toss with olive oil and season with salt and pepper. Cheesy Leek And Potato Pie - Quick, Comforting And DeliciousA Mummy Too. Cream of Carrot and Pumpkin Soup with CroutonsHoje para Jantar. Potato and Green Bean Salad with Dill Ranch Dressing.
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