Try saying that five times fast! This week has been crazy hectic & cold so soups have been on the menu! I love them in autumn, and even better when you add in a bread bowl.
I went to the local bakery & grabbed a sesame cob and granary cob, cut a circle in the top, hollowed them out (try not to eat the insides!), and toast in a preheated oven to harden. Take them out to cool & make your soup! I always use the round cob’s as they closely resemble a bowl the most! Remember one per person 🙂
Easy Potato & Leek Soup
Prep: 15 min
Cook: 30 min
- 2 large potatoes, peeled and diced
- 2 large leeks, thinly sliced
- 4 cups veg broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup heavy cream/plain vegan yoghurt
- 1 dash nutmeg, grated
- 1 tablespoon dried parsley flakes
- dash of dried chives, dried dill, garlic granules (optional)
- 4 round cobs of your choice
Rub the inside of your bread bowls and “lids” with garlic and brush with olive oil.
Bake lids and bowls on cookie sheet at 180 ˚C /350 ˚F until lightly toasted.
In large pot, combine potatoes, leeks, veggie broth, salt and pepper.
Bring to a boil.
Reduce heat to low.
Cover and simmer 15-20 minutes or until vegetables are tender. Stir in your optional herbs if using
Strain soup into another pan.
Place cooked potatoes and leeks in blender or food processor with about 1/4 cup broth & process until smooth; return to your heated pan.
Stir in the cream and nutmeg.
Spoon into your hot prepared bread bowls.
Sprinkle with parsley & enjoy!