Hello everybody, it is me, Dave, welcome to our recipe site. 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 will make it a bit tasty. This is gonna smell and look delicious.
How to Make Potato, Leek and Feta Soup. Heat olive oil and butter in a large stockpot on medium heat. To Serve: Ladle the soup into individual bowls and garnish each bowl with the shallots and crumbled feta cheese.
Vegan potato and leek soup with crumbled “feta” is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Vegan potato and leek soup with crumbled “feta” is something which I’ve loved my whole life.
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 can achieve that.
The ingredients needed to make Vegan potato and leek soup with crumbled “feta”:
- Take 4-5 medium potatoes
- Prepare 2 medium leek
- Take 100 ml coconut milk
- Take 50 g margarine
- Take 1 stock cube
- Get Salt, pepper, nutmeg
- Prepare Vegan feta to garnish (optional)
- Get 1 clove garlic
A Vegan Feta Cheese recipe that actually tastes like real feta cheese and crumbles like real feta cheese and is cheap, nut-free and easy to make!. Winter is here to stay, and for #MeatFreeMonday I have prepared a simple and easy Spicy Sweet Potato and Leek Soup to share with you today. And guess what guys, this Sweet Potato and Leek soup is low carb and vegan!! Choose to enjoy it with a slice of sourdough or simply just enjoy it straight up.
Steps 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.
This bell pepper and leek soup is healthy, tasty and easy to make. Some added mustard powder gives this soup a bit of spice and warmth. Here at the Tiny Dutch Kitchen, we're all about tasty food. But we also try to be economic about it. One of the easiest ways of saving money, is to avoid wasting food.
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