Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vegan potato and leek soup with crumbled “feta”. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Vegan potato and leek soup with crumbled “feta” is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Vegan potato and leek soup with crumbled “feta” is something that I have loved my whole life. They are fine 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.
To get started with this particular recipe, we must first prepare a few components. You can cook vegan potato and leek soup with crumbled “feta” using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Vegan potato and leek soup with crumbled “feta”:
- Make ready 4-5 medium potatoes
- Make ready 2 medium leek
- Prepare 100 ml coconut milk
- Take 50 g margarine
- Take 1 stock cube
- Get Salt, pepper, nutmeg
- Get Vegan feta to garnish (optional)
- Make ready 1 clove garlic
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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.
Potato and Green Bean Salad with Dill Ranch Dressing. Greek Potato Salad with Tofu Feta. Soft potatoes are baked to a crisp in batter, then topped with a delicious bean whip made from white beans, tahini, lemon juice, and. The soup itself is silky and hearty, the sweetness of the potatoes tempered by the aromatics; a finishing swirl of zaatar oil (zaatar is a When the butter has melted, add the onion, carrot, and leek, and cook until softened, about five minutes. Add the sweet potato cubes and sauté for another minute.
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