Spring Leek Soup

TOFU+

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

soup

• 200 g leek
• 500 g potato
• 1000 ml water
• 125 ml soy cooking cream
• 1 tsp salt
• 1 pinch black pepper
• 1/2 tsp ground cumin

Contains: soy

How to make it

1. Thoroughly clean the leek and slice into rounds about 0.5–1 cm thick. Peel the potatoes and cut into roughly 2 cm cubes.
2. Add the leek, potatoes, water, salt, black pepper, and cumin to a pot. Bring to a boil, then reduce to a gentle simmer and cook for 20–25 minutes until the potatoes are completely tender.

Nutrition