Potato and leek soup

Ingredients for 4 servings:

• 120 ml olive oil
• 2 shallots
• 2 garlic cloves
• ½ tsp nutmeg, freshly grated
• ½ tsp cardamom powder
• 3 large potatoes, floury
• 4 stalk(s) leeks
• 1 liter rice milk (rice drink)
• 240 ml soy cream fraîche (crème fraîche alternative)
• 2 tbsp margarine, vegan, e.g. B. Alsan
• 3 spring onions
• ½ tsp white pepper
• ½ tsp pepper, green, freshly ground
• 1 tsp sea salt, as needed

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

vegan

Peel and chop the shallots and garlic cloves. Peel and dice the potatoes. Wash the leek and slice it into rings. Heat the olive oil in a pan and sauté the shallots until translucent. Add the garlic and sauté until fragrant. Briefly fry the pepper, nutmeg, and cardamom. Add the potatoes and leek. Mix everything together and sauté well. Season with salt and cook for about 25 minutes, until the potatoes are tender, stirring occasionally. Now add the rice milk and vegan crème fraîche and bring to a boil. Finely chop the sage and add it to the soup along with the margarine. Cook everything for another 3 minutes. Then remove from the heat and roughly puree. Slice the spring onions. Season to taste, serve, and garnish with the spring onions.