Leek and almond soup
- January 2017
- Serves 4
- Hands-on time 25 min
The leeks give a wonderful flavour and the potatoes add substance in this delicious soup. Nina Olsson’s recipe is based on the classic French vichyssoise, but tweaked by replacing cream with the lighter creaminess of almond milk, almond butter and crème fraîche.
Cool down on summer days with chilled almond and cucumber soup.
- 18.5g (6.2g saturated)
- 33.8g (9.6g sugars)
- 500g potatoes, diced
- Drizzle olive oil or 2 tbsp butter
- 5 leeks, chopped
- 750ml vegetable stock
- 350ml almond milk
- 50ml dry white wine
- 2 tbsp almond butter
- 75ml crème fraîche or vegan crème fraîche
- 1 tsp salt
- Crusty bread and extra-virgin olive oil to serve
- Boil the potatoes in a large pan of water for 10-12 minutes or until soft, then drain and set aside. Meanwhile heat the oil or butter in a frying pan over a medium-high heat and fry the leeks for 5-6 minutes until soft.
- In a large pan, combine the leeks and potatoes with the remaining ingredients, bring to the boil and simmer for 5 minutes. Transfer to a food processor and whizz until smooth. Serve with bread and a drizzle of extra-virgin olive oil.
Recipe is from Nina Olsson’s cookbook Bowls of Goodness (£18.99 Kyle Books)
Serve cold or warm; traditional vichyssoise is often served cold.
Make up to 48 hours ahead and keep in a container in the fridge. You can freeze the soup for up to 2 months.
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