Leek and bread soup

Ingredients

• 6 large leeks
• 50 g vegan butter
• 1.5 l soy milk
• 2 bay leaves
• Grated nutmeg to taste
• 25 g flour
• 1 crusty baguette
• Chopped parsley (optional)
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of all-purpose flour
• What to use instead of soy milk
• What to use instead of vegan butter
• What to use instead of bread
• What to use instead of parsley
• What to use instead of black pepper
• What to use instead of leek

Instructions

1. Remove the green part of the leeks, drop them into boiling water for 5 minutes, drain them and dry them. Cut them into 1 cm pieces.
2. Sweat them over low heat in 25 g of the vegan butter until soft, about 10 minutes.
3. Add the soy milk with the bay leaves, salt, pepper and a little nutmeg, and cook until very tender, about 20 minutes.
4. Cook the flour in the rest of the vegan butter for 2 minutes without letting it color, and stir it in to thicken the soup slightly.
5. Take the soft crumb out of the bread and cut the crust into small pieces or rings. Put them in the tureen and pour the soup over them. Some people add blanched, chopped parsley.

Nutrition facts

Approximate, per serving (about 502 g). Calculated with data from USDA FoodData Central.