Leek and Potato Soup
For those taking on Veganuary or just looking to eat more plant based meals this month, this Leek & Potato soup recipe is the perfect recipe to ease you in to the vegan lifestyle. It's filling, comforting and still contains a good balance of protein, carbs and healthy fats.
METHOD:
Start by steaming the potato until soft. When this is almost done, begin cooking the leeks and onion in the olive oil on a medium heat.
Add in the steamed potato and keep stirring until the vegetables are soft and well cooked. Place them in a high powered blender or food processor with all the other ingredients except the yogurt and the protein.
Allow the soup to cool just slightly before adding in the yogurt / cream and protein. Serve!
Leek and Potato Soup (Serves 2)
- 1 1/2 leeks
- 250g potato
- 1/2 onion
- 2 tbsp olive oil
- 1 pint veggie stock
- 75ml oat cream or soya yogurt
- 1 scoop Neat Nutrition Plant Protein
- 1/4 cup nutritional yeast (or shredded mozzarella if not vegan)
- A squeeze of lemon
- A handful of chopped parsley
- Salt and pepper to season
Nutritionals per serving: Calories = 431; P = 28g, C = 48g, F = 16g)*
*All calorie and macro calculations are estimates and will vary depending on portion size and ingredients used