Tangy Leek and Ginger Soup

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Serves 4 : Preparation time: 10 minutes Cooking time: 15 minutes

 

Ingredients:

 

450g leeks (about 2 medium)

25g soya margarine

2 small cloves garlic, peeled and crushed

100g potato, peeled and diced

600ml light coloured vegetable stock

5 – 7 tbsp ginger wine, according to taste

6 tbsp soya cream

salt and pepper to taste, paprika to garnish

 

Method:

 

1. Remove any tough outer leaves from the leeks and top and tail. Leave as much

dark green as possible. Cut horizontally into thin slices, rinse well.

 

2. Melt the margarine and gently sauté the leeks for 5 minutes until soft, then

add the garlic and sauté for a further 30 seconds. Add the potato and stock.

Bring to the boil then simmer for about 10 minutes.

 

3. Remove from the heat and add 4 tbsp ginger wine and the soya cream. Liquidize

until smooth, adding more ginger wine and seasoning if needed at the end.

 

4. Return to the saucepan and gently heat without boiling, stirring all the

time. Serve garnished with a sprinkling of paprika.

 

© The Vegetarian Society, recipe created by Marise Maddison.