For those taking on Veganuary or just looking to eat more plant based meals this month, this Leek & Potato soup recipe is the perfect recipe to ease you in to the vegan lifestyle. It's filling, comforting and still contains a good balance of protein, carbs and healthy fats.
Start by steaming the potato until soft. When this is almost done, begin cooking the leeks and onion in the olive oil on a medium heat.
Add in the steamed potato and keep stirring until the vegetables are soft and well cooked. Place them in a high powered blender or food processor with all the other ingredients except the yogurt and the protein.
Allow the soup to cool just slightly before adding in the yogurt / cream and protein. Serve!
Leek and Potato Soup (Serves 2)
- 1 1/2 leeks
- 250g potato
- 1/2 onion
- 2 tbsp olive oil
- 1 pint veggie stock
- 75ml oat cream or soya yogurt
- 1 scoop Neat Nutrition Plant Protein
- 1/4 cup nutritional yeast (or shredded mozzarella if not vegan)
- A squeeze of lemon
- A handful of chopped parsley
- Salt and pepper to season
Nutritionals per serving: Calories = 431; P = 28g, C = 48g, F = 16g)*
*All calorie and macro calculations are estimates and will vary depending on portion size and ingredients used