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Below are the ingridients that are required to cook a remarkably good Leek, potato and smoked garlic soup with garlic and Rosemary croutons 🌱:
- Use of For the croutons.
- Prepare 1 slice of bread (I used a seedy sourdough).
- Take 1 of drizzle of garlic oil (or oil and a little crushed garlic).
- You need 1 sprig of Rosemary.
- Provide 1 of leek.
- Take 3 of red potatoes.
- Prepare 1 clove of smoked garlic.
- You need 1 of small red onion.
- Get 1 of small white onion.
- Provide 2 bowls of veg stock.
- Prepare 1 teaspoon of vegan butter (optional – to enrich if you wish).
- Take of Optional oat or nut milk (if you prefer a creamy texture).
- Get to taste of Salt and pepper.
Done with the ingridients? Below are the procedures on cooking Leek, potato and smoked garlic soup with garlic and Rosemary croutons 🌱:
- Toast the bread and cube. Heat a little oil to a medium heat and toss the cubes in the hot oil. Add a sprig of Rosemary and toss until crispy..
- Wash, peel and roughly chop the veg and throw in a soup maker. Add stock, season and turn to smooth. Alternatively slowly brown onions and leeks. Add the potatoes and stock until veg are soft. Remove from heat and blend..
I am obsessed with potato and leek soup, whenever I make. Rub bread all over with peeled garlic clove. Bake for a couple of minutes until golden. Please read your machine's user manual for correct method of safely blending soups as each machine varies. Serve soup with the crunchy garlic croutons.
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