Vegan leek, cheese and mince soup

Ingredients for 4 servings:

• 2 m.-large onion(s), red
• 1 large leek(s)
• 500 ml vegetable stock
• 2 packs of vegan minced meat, approx. 180 g each (e.g. from Sojade or Rügenwalder)
• some vegetable oil
• 500 ml plant-based cream (Plant Cream Cuisine)
• 1 tsp marjoram
• 3 tbsp nutritional yeast
• some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

quick and vegan

Peel the red onions and cut into 8 pieces. Wash the leek thoroughly, halve lengthwise, and then cut into approximately 1 cm wide pieces. Prepare the vegetable broth. In a large pot (at least 5 liters), fry the vegan mince with the red onions in a little vegetable oil, then add the chopped leek. Then add the vegetable broth and plant-based cream and bring to a boil. Season with marjoram, nutritional yeast, salt, and pepper to taste. Then simmer over low heat for about 20 minutes. The longer the soup simmers, the more flavorful it will be.