Leek and Potato Soup
with Cheezy Garlic Soldiers
Did you know that the famous French dish, Vichyssoise, is simply leek and potato soup, served cold?
Cals 845 · Prot 17 · Carbs 120 · Fat 36
Vegan
Family Friendly
40 min
Did you know that the famous French dish, Vichyssoise, is simply leek and potato soup, served cold?
Cals 845 · Prot 17 · Carbs 120 · Fat 36
Vegan
Family Friendly
Ingredients
Soup
Leeks
2 Piece
Potatoes
300 Grams
Garlic cloves
3 Piece
Fresh thyme
10 Grams
Salted vegan butter
30 Grams
Dried bay leaves
1 Piece
Vegetable stock cube
15*
1 Piece
Water
700 ML
Plant based cream
100 ML
Garlic bread
Fresh parsley
15 Grams
Ciabatta
10*11*
1 Piece
Olive oil
2 Tbsp
Garlic onion powder
4 Grams
Vegan mozzarella
50 Grams
Allergens
*15 Celery, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3545 / 845 |
| Fats (g) | 35.5 |
| of which saturated (g) | 22.4 |
| Carbohydrates (g) | 120 |
| of which sugars (g) | 18.5 |
| Fibers (g) | 14.2 |
| Proteins (g) | 16.9 |
| Salt (g) | 4.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat the oven to 200°C/180°C fan.
- Trim and finely slice the leeks (make sure to remove any grit between the leaves).
- Peel and chop the potatoes into bite-sized pieces.
- Peel and finely chop the garlic.
- Strip the thyme leaves and chop them finely.
2 Fry leeks
- Heat a large pot over a low heat with the butter.
- Once hot, add the leeks with a generous pinch of salt and cook, covered, for 7-8 min until very soft but not browned.
- Add the garlic and thyme and cook for 30 sec further.
3 Simmer soup
- Add the potatoes, bay leaves, stock cube and measured water.
- Increase the heat to medium and simmer for 20 min until the potatoes are tender and starting to fall apart.
- After 20 min, remove and discard the bay leaves.
4 Prep bread
- Meanwhile, finely chop the parsley.
- Slice the ciabatta open in half.
- In a small bowl, mix 2 Tbsp olive oil with the garlic onion powder, vegan mozzarella and chopped parsley (reserve some parsley for garnish).
- Spread the garlic mozzarella mix on the inside halves of the ciabatta.
- Season with a pinch of salt and pepper to taste.
5 Bake bread
- Place the garlic ciabatta onto a lined baking tray.
- Place in the centre of the oven and bake for 8-10 min or until the bread is golden-brown, crispy and the garlic mozzarella has melted.
Tip! If using an air fryer, place the garlic ciabatta in a lined air fryer basket. Air fry for 4-6 min or until the bread is golden-brown, crispy and the garlic mozzarella has melted.
6 Blend soup
- Use a blender/hand-held blender to puree the soup until smooth.
- Stir in the cream and a generous grind of black pepper (save some cream for garnish).
- Cut the garlic ciabatta into soldiers.
- Serve the Vegan Leek and Potato Soup and Cheesy Garlic Soldiers on the side.
- Garnish with a tsp of cream and chopped parsley.
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