Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vegan potato and leek soup with crumbled “feta”. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Vegan potato and leek soup with crumbled “feta” is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Vegan potato and leek soup with crumbled “feta” is something that I’ve loved my whole life. They are nice and they look fantastic.
When the butter has melted, add the onion, carrot and leek and cook until softened Ladle out the soup into individual bowls. Crumble some feta into each bowl, and drizzle each bowl. The soup itself is silky and hearty, the sweetness of the potatoes tempered by the aromatics When the butter has melted, add the onion, carrot, and leek, and cook until softened, about five minutes. Ladle out the soup into individual bowls.
To get started with this 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 that.
The ingredients needed to make Vegan potato and leek soup with crumbled “feta”:
- Prepare 4-5 medium potatoes
- Take 2 medium leek
- Make ready 100 ml coconut milk
- Prepare 50 g margarine
- Make ready 1 stock cube
- Prepare Salt, pepper, nutmeg
- Take Vegan feta to garnish (optional)
- Take 1 clove garlic
If you like this recipe, you may also like these amazing soups recipes These potatoes have a nice Mediterranean flair to them, with the lemon, garlic, and herbs. These are so delicious out of the oven topped with plenty of feta cheese. Reviews for: Photos of Herbed Greek Roasted Potatoes with Feta Cheese. Stir in the carrots, stock, potatoes, and thyme, then bring to a gentle boil.
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.
Reviews for: Photos of Herbed Greek Roasted Potatoes with Feta Cheese. Stir in the carrots, stock, potatoes, and thyme, then bring to a gentle boil. Season the soup with salt and pepper to taste and serve. Quinoa Chowder with Feta and Scallions. Chunky Vegan Potato Soup. this link is to an external site that may or may not meet accessibility guidelines.
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