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Potato, Leek and Truffle cream soup

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Ingredients

Adjust Servings:
1 kg Desiree potatoes peeled and chopped
2 pieces of leeks roughly chopped
1 truffle chopped in small pieces
4 vegetarian stock cubes
1 tbs vegetable bouillon
1/2 cup water
1/2 cup Soy cream
2 tbs fresh parsley chopped

Potato, Leek and Truffle cream soup

Features:
  • Cooktop
  • Vegan
  • 55 min
  • Serves 8
  • Easy

Ingredients

Directions

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Steps

1
Done
10 min

In a 5l pot sauté the leek, water, stock cubes, bouillon and truffle for about 10 min.

2
Done

Add the chopped potatoes and give it a stir. Fill up the pot with water. Bring to boil and allow boiling until the potatoes are soft.

3
Done

Remove from heat and use a blender or a hand blender to cream it.
Add the soycream and parsley.
Serve with roasted seeds and a drizzle of truffle oil.

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Stuffed Squash
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Soycream
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Stuffed Squash
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Soycream

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