Leek Cream Soup (Vegan)

I have never seen a simpler recipe for this soup. Leek has a very mild onion flavor, and potatoes make the soup thick and hearty.

Do not forget about the marjoram! In my opinion, this spice plays one of the most important roles here.

Ready? Set? Let’s go cooking!

We will need: (1 portion)

400 ml. water or any broth

1.5 leeks

1 medium potato

1 tbsp. of dried parsley

1 tbsp. of marjoram

Salt and black pepper to taste

Vegetable oil

Cut the potatoes and onions.

Put the onions in a saucepan, where the soup is going to be and stew in vegetable oil until softened.

Add spices.

Pour in the water, add the potatoes and start to cook.

When the potatoes are soft, pour the soup into a blender and turn it into a cream. I advise always draining some of the liquid from the soup into a separate cup, so you can monitor the consistency and not worry that the soup is too runny.

Add pumpkin seeds, olive oil and greens. Done! Bon appetit!