Leek Potato Ginger Soup with roasted Hemp Seeds
Making soups in winter gives you warmth and keeps you healthy and fit through the cold season. Soups can easily be made gluten-free and vegan - just as this delicious leek soup.
The combination of leek and potatoes is already popular and well-known. Ginger as an anti-inflammatory component makes this soup an energizing power meal.
It can be served as a starter or as a main course. We like to serve a piece of gluten-free bread with a delicious vegan New Roots spread with it. This fills you up a little more if you're feeling a bit peckish.
The recipe for this vegan soup is calculated for 4 people as a main course and can be prepared and cooked within half an hour. You only need a few ingredients to conjure up a wholesome, healthy meal.
Prep time: 10 min
Cooking time: 20 min
Serves 4 people (as a main course)
Ingredients
1 red onion
1 garlic clove
500g waxy potatoes
500g leek
olive oil
1 liter water
300 ml oat milk
30 g hulled hemp seeds
1 handful of cilantro
1 teaspoon ground ginger
1 tablespoon salt
2 teaspoons vegan plain yoghurt
pepper
pumpkin seed oil
How to
Chop onions and garlic. Wash and cut the potatoes into pieces. Wash and chop the leek into small pieces.
Heat olive oil in a large pot. Sauté the onions and garlic.
When the onions are cooked through, add the potatoes and leek. Sauté on medium heat for about 5 minutes.
Add the water and oat milk and bring to the boil. Reduce heat to medium and simmer for about 20 minutes. Add the ginger, salt and pepper.
In the meantime, roast the hemp seeds in a small pan on low heat. It also takes about 20 minutes until they get a nice colour. Be careful to keep stirring.
Finely chop the cilantro.
After 20 minutes, blend the soup with a mixer until it is smooth.
Taste to see if there is enough seasoning. If not, add more salt and ginger.
Pour the smooth soup into bowls and garnish with a dollop of natural yoghurt, pumpkin seed oil, hemp seeds and coriander.