Leek and vegetable soup with garnish

Ingredients for 4 servings:

• 4 leeks
• 200 g Hokkaido pumpkin(s)
• 2 small sweet potatoes
• 1 parsnip(s)
• 2 stalk(s) Celery
• 1 bunch of chervil
• 2 tbsp olive oil
• 2 tbsp margarine
• 1 liter vegetable broth
• 200 ml soy cream (Soy Cream Cuisine)
• 1 tsp salt (red wine salt)
• ½ tsp pepper, green, ground
• 1 pinch(s) nutmeg, freshly grated
• ½ tsp cumin powder
• ½ tsp turmeric powder
• 1 onion(s)
• 200 g sausage substitute (chorizo ​​substitute)
• 2 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

vegan

Wash all the vegetables and peel if necessary. Cut the leeks into rings. Dice the pumpkin, sweet potatoes, and celery. Slice the parsnips. Chop the chervil. Heat the margarine and olive oil in a saucepan. Fry the pumpkin, celery, parsnips, and sweet potatoes until crispy. After 5 minutes, add the leeks and fry for another 5 minutes, stirring. Now add the vegetable stock and simmer on low heat for 45 minutes. Add all the spices. Meanwhile, for the garnish, peel and dice the onion and dice the vegan sausage. Heat the oil in a pan and fry the onions and chorizo ​​for 8-10 minutes, stirring constantly. When the soup is finished cooking, add the soy cream to the soup and add the chervil. Bring to a boil briefly, then puree everything. Season to taste and serve the soup. Finally, top with the onion and chorizo ​​garnish and serve. You can also find the recipe here on my blog: https://www.vegan-cooking-with-thalija.de/archive/807/lauch