Creamy leek & potato soup

This is a wonderfully healthy soup that can be cooked and served in under half an hour. The vegetables can be varied using onions, parsnips, carrots, courgettes, broccoli etc.

Serves: 4

What you need:

• 2 medium leeks, washed and sliced thinly
• 1 large potato, peeled and finely chopped, about 300g
• 2 fat cloves garlic, chopped
• 2 tablespoons soya margarine or olive oil
• 500ml vegetable stock (can be made with a cube)
• 400ml Alpro Soya Dairy Free Alternative to Milk
• 100ml Alpro soya alternative to cream
• a little freshly grated nutmeg
• a handful spinach or parsley sprigs
• 2-3 Tablespoons Alpro Soya Cream, optional + a few chopped fresh chives
• sea salt and freshly ground black pepper

What you do:

1. Put the sliced leeks, chopped potato and garlic into a large saucepan with the soya margarine or oil. Heat until it starts to sizzle then turn the heat down, cover the pan with a lid and sweat for about 10 minutes.
2. Uncover, pour in the stock, Alpro soya milk and Alpro soya alternative to cream then season to taste adding a few gratings of fresh nutmeg. Bring to the boil then simmer for about 10 minutes when the potato should begin to break up and thicken the stock.
3. Add the spinach or parsley and return to a simmer for another 5 minutes. This gives the soup a vibrant green colour.
4. When the vegetables are quite soft, strain off the stock into a jug. Whiz the vegetables in a food processor until creamy slowly adding the hot milky stock back. Check the seasoning and reheat to boiling to serve. For an elegant serving, trickle Alpro Soya Dream into each portion and top with chopped chive.

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