The Vegetarian Society Cookery School also suggests:
- Using parsnip instead of potato.
- Making a simple stew by adding tins of tomatoes and chickpeas.
Serves: 2
Time to prepare: 10 mins
Time to cook: 35 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan
Ingredients
- 1 tablespoon vegetable oil
- ½ onion, peeled and chopped
- 1 leek, washed, trimmed and chopped
- 500ml light vegetable stock
- 1 small baking potato, peeled and cut into cubes
- 1 handful frozen peas
Instructions
- Heat the oil in a medium-sized saucepan and fry the onion and leeks until soft.
- Add the stock and potato and bring to the boil. Simmer for 20 minutes.
- Add the peas and bring back to the boil, then simmer for 5 minutes.
- Cool slightly and blend with a food processor. Season to taste.
For more great 'Soups and Sandwiches', click here.
