Vegan cheese and leek soup

Ingredients for 3 servings:

• 5 m.-sized potatoes
• 2 stalk(s) leeks
• 1 large onion(s)
• 400 ml vegetable stock
• 100 g soy strips
• 400 ml coconut milk
• 3 packs of hollandaise sauce, vegan
• 1 tbsp mustard
• 4 tbsp nutritional yeast
• 1 tbsp dill
• Pinch(s) of salt and pepper
• Paprika powder
• nutmeg
• Garlic
• Spice mix for meat (meat seasoning)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

With potatoes and soy strips instead of minced meat. Quick and hearty!

Peel and dice the potatoes. Finely chop the leek and onion and simmer with the potatoes in the vegetable broth (boiled at home or water mixed with 4 tablespoons of granulated broth). In a small bowl, simmer the soy strips in water according to the package instructions. After about 15 minutes, drain the water and let the soy strips drain. Season with paprika, salt, pepper, and, if desired, meat seasoning to give them a minced meat flavor. Fry the strips in a little hot oil. When the potatoes are tender, pour in the coconut milk and bring to a boil while stirring. Add a tablespoon of mustard and the hollandaise sauce. Alternatively, you can make your own vegan hollandaise sauce if you don’t want to use the ready-made one. Season with paprika, salt, pepper, dill, nutmeg, and a little garlic for a hearty flavor. Add the soy strips to the soup and cook for about 10 minutes, stirring occasionally. Then remove the pot from the stove and stir in the yeast flakes before serving.