Hands up if you love garlic! (*raises both hands*)
If, like me, you have both hands in the air, then this recipe is perfect for you. It’s got classic potato and leek soup vibes, but the garlic gives it a different texture that’s lip smackingly good. And the best part about it is it’s a flavour punch with not a lot of preparation, and a short cooking time, which means you’ll have a yummy soup to stir your Dairy Free Down Under Sour Cream Style into in less time than it takes to watch a back episode of Sex and the City.
Prep time 10mins
Cooking Time 30mins
- 1 brown onion
- 1 leek
- 1 head garlic of cloves (yupp, the whole delicious thing!)
- 3-4 medium size potatoes
- 4 cups veggie stock
- Salt & pepper to taste
- Fresh Dill (optional)
- 1 tablespoon pine nuts
- Fried onions for topping (optional)
- 1 tablespoon Dairy Free Down Under Sour Cream Style
- Olive oil
- Dairy Free Down Under Cashew Parmesan
- Crusty bread to serve
- Peel and dice your onion, leek and potatoes. Peel the garlic cloves and thinly slice.
- In a pot, heat up a tablespoon of olive oil. Add chopped onions, leek and gently fry until translucent. Add garlic and stir-fry for a minute, then add diced potatoes and vegetable stock. Bring to a boil and let it cook on low for about 15-20 minutes, until the potatoes are soft.
- While the soup is simmering, heat a pan, toss in a handful of pine nuts and let it toast, stirring often. Make sure the nuts don’t burn. Remove from pan and set aside to cool.
- When the potatoes are cooked, use a stick blender to puree the soup into a thick cream like consistency. Taste the soup and if needed, add salt & pepper to taste.
- Pour into bowls, add a spoon of Dairy Free Down Under Sour Cream and top with toasted pine nuts, a sprinkling of parmesan cheese, fried onions, dill and a drizzle of olive oil.
- Serve with crusty bread, and enjoy!