Leek and Kale Soup
Ingredients
- 25 g vegan butter
- 2 leeks
- 300 g kale
- 300 ml vegetable stock
- 2 garlic cloves
- Sea salt and pepper (optional)
- 250 ml soy single cream
- 3 medium carrots
Preparation
Melt the butter in a large saucepan over a medium-low heat. Add the leeks, kale, garlic cloves and carrots and cover for ten minutes until beginning to soften.
Prepare the vegetable stock and add to the saucepan with the prepared vegetables then add the soy single cream and salt and pepper. Alternatively, if you own a soup maker, combine all ingredients and choose a smooth setting to have everything processed.
Transfer the soup from the saucepan to a food processor and process until smooth. Return to the pan.
Ladle into warmed bowls, and serve with Scottish hot morning rolls.
