Leek and Potato Soup (Vegan) |
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Prep Time: 600 Minutes Cook Time: 1440 Minutes |
Ready In: 2040 Minutes Servings: 6 |
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i like to add a few different veggies to my soups and sometimes some lentils or barley to make it more filling and of course to add protein Ingredients:
1 lb potato, peeled and chopped into 2 cm dice |
3 onions, pelled and chopped |
5 cloves, galic minced |
300 g leeks, sliced |
100 g spring onions, sliced |
200 g carrots, peeled and diced inot 5mm chunks |
100 g spring greens, finely sliced |
2 tablespoons fresh sage, chopped |
1 tablespoon dried rosemary |
1 tablespoon olive oil |
1 teaspoon marmite |
1/2 teaspoon pepper |
1/2 teaspoon salt |
1 1/2 liters water |
Directions:
1. Fry the onions leeks and spring onions in olive oil for on high for 2 minutes and reduce down to a medium heat for 5 minutes.
2. add the carrots and garclic and coninue to cook for another ten minutes.
3. add the potatoes and cook for a furtehr 5 minutes. add the remaining ingredients and simmer for about 40 minutes until the carrots and potatoes are soft.
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