Tangy Leek and Ginger Soup 0

Tangy Leek and Ginger Soup 05/23/11

A tangy, easy to prepare soup that is perfect for a chilly day.


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If you’re getting bogged down with colds and flus, then there is nothing better than a good, hot soup to make you feel better. This ginger infused soup looks like it would do the job.

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

Ingredients
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

Method
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. Liquidise 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.

Published with permission from The Vegetarian Society, recipe created by Marise Maddison.

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Laura Cooke is the editor and creator of the Veggie Bunch website and community.


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