The best ever creamy and delicious vegan potato leek soup. This soup is hearty, comforting, filling and satisfying and you need to make a huge portion so you can enjoy it for days. This recipe has been created with Slimming World in mind but it would also be suitable for a WW follower or someone following a calorie deficit. Slimming World: Zero Syns and ¼ Healthy Extra Portion per servingWeight Watchers: Coming SoonCalories: 185 Per Serving
Course Lunch, Soup
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 4
Ingredients
500gLeek[Sliced thinly]
500gPotatoes[Peeled, Cubed]
550mlVegan friendly vegetable stock
2Garlic Cloves[Crushed]
400mlUnsweetened Almond Milk
Salt
Ground Black pepper
Instructions
In a pan cook the garlic and leeks over a medium heat with a little low calorie cooking spray.
Once the vegetables are slightly softened add the potatoes and stock.
Cover with a lid and allow to simmer for 10 - 15 minutes over a medium heat until everything is soft.
Reduce the heat and stir in the almond milk.
Blend with a hand blender until completely smooth. Heat for a further few minutes.