This creamy vegan leek potato soup (Rainbow Plant Life) is super-simple to make, a recreation of one of England’s favourite soups, but without the butter, milk or cream.
Before cooking, read up on food safety for people and pets (all alliums like onion, garlic, leeks and chives are unsafe near animal friends – scrap should be binned, as acid can harm compost creatures – same for citrus rinds).
This recipe is made with simple wholesome ingredients that you can find in any store. Leeks and potatoes are sold in all shops, and the tinned cannellini beans is what replaces the cream, and the herb oil takes this out of the ordinary.
If you like making soup, invest in a stick blender, as it’s much easier than faffing about with blenders to wash afterwards. Lakeland sells silicone Souper Cubes, which you can use to pour in leftover soup and freeze. Then you always have instant soup to thaw and cook, whenever you like.
