Late upload sorry fam! IT IS VERY COLD IN CANBERRA RIGHT NOW. My fingers are freezing as I type this. Ow. Potato and leek soup – antidote.
Approximate cost to buy everything: $10
Will serve: 4 people
Time taken: 20 minutes
The protein, iron and calcium I’m not getting from meat? Not much.
3 large potatoes, peeled and roughly chopped
The white stem of a leek, roughly chopped
3 tsp vegetable stock powder
1/2 cup plant milk – soy, almond, rice, whatever
1 tbsp vegetable shortening (optional – this is for creaminess)
1 small clove garlic, minced
1 tsp rosemary, fresh or dried, chopped finely
1 tsp parsley, fresh or dried, chopped finely
1/2 tsp thyme, fresh or dried, chopped finely
Salt and pepper, to taste – you might also like to add a little sugar to balance the saltiness of everything else.
In a saucepan, place chopped potatoes and leeks and cover with enough water to submerge. Boil for 15 minutes or until potatoes are tender.
Once potatoes are cooked, drain water out until only 1/4 of the water is left. Turn heat down to low and return saucepan to stove. To this leek- and potato-infused water, stir through the vegetable stock powder. Add plant milk and shortening, if using, and blend everything very well with a handheld blender. Stir through garlic, herbs, salt and pepper.
Serve hot, with croutons, pepper and dried chamomile if you like!