Tangy leek & ginger soup

There's nothing bland about this leek and ginger soup - it's packed full of delicious flavours and it's perfect for cold wintry nights

Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes

What you need:

450g leeks (about 2 medium)
25g soya margarine
2 small cloves garlic, peeled and crushed
100g potato, peeled and diced
600ml light coloured vegetable stock
5 - 7 tbsp ginger wine, according to taste
6 tbsp soya cream
Salt and pepper to taste, paprika to garnish

What you do:

Remove any tough outer leaves from the leeks and top and tail. Leave as much dark green as possible. Cut horizontally into thin slices, rinse well.
Melt the margarine and gently sauté the leeks for 5 minutes until soft, then add the garlic and sauté for a further 30 seconds. Add the potato and stock. Bring to the boil then simmer for about 10 minutes.
Remove from the heat and add 4 tbsp ginger wine and the soya cream. Liquidize until smooth, adding more ginger wine and seasoning if needed at the end.
Return to the saucepan and gently heat without boiling, stirring all the time. Serve garnished with a sprinkling of paprika.

Recipe created by Marise Maddison

Vegetarian Society

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