Slow Cooker Leek and Potato Soup
1 red pepper (optional)
1 clove of garlic (or a teaspoon of Lazy Garlic)
2 stock cubes in 750ml boiling water
dash of vegan Worcestershire sauce (or Henderson’s Relish)
2 tbsp dried parsley
2 tbsp dried chives
3 tbsp soy milk
salt and pepper to taste
First wash, peel and chop all of the vegetables into small bite-size chunks.
Next make up the stock in a jug using boiling water and two stock cubes.
Place the vegetables into the slow cooker with the root veggies at the bottom as they take longer to cook.
Next add the garlic, herbs, sauce and seasoning.
Then pour over the stock, stir, cover and cook on low for around 8 hours.
After 8 hours, stir again and add the soy milk. Stir this into the soup and turn the heat off.
If you have a hand blender you can blend the soup to your liking or wait for the soup to cool for 15 minutes and add it half at a time to a jug blender. Pulse until at a consistency you like.
You can then serve straight away with some warm bread and vegan butter (perfect!) or freeze in foil containers for another day.
This soup keeps in the fridge for 2-3 days and can be frozen for 3 months. Just take it out of the freezer as you leave for work in the morning to defrost and warm it on the stove when you get home. Simple and easy!
Eat and Enjoy!