Leek and Onion Soup

Leek and Onion Soup

Ingredients:

  • Glug of olive oil
  • 2 garlic cloves (crushed or finely sliced)
  • A teaspoon of dried sage
  • 1kg thinly sliced leeks and onions
  • Salt and pepper
  • 4 pints of vegetable stock

For the croutons:

  • Bread of your choice (works best with slices of baguette or ciabatta, but does work with normal bread cut into circles if you don’t have any – I didn’t!)
  • Cashew cheese (recipe linked in the )
  • Pinch of salt and pepper
  • Pinch of dried sage

Directions:

  1. Add a glug of olive oil to a large saucepan, and put over a medium heat.
  2. Add the garlic and sage. Fry for a minute, then add the onions / leeks and a good sprinkling of salt and pepper.
  3. Pop a lid on the saucepan and cook for around 35 minutes, until caramelised and sweet.
  4. Pour over the stock and simmer for 10-15 minutes.
  5. Serve as is, or blend until smooth.

For the croutons:

  1. Toast bread on both sides, then spread with cashew cheese.
  2. Sprinkle with salt, pepper and sage and pop under a medium grill until melted / golden.
  3. Drop the croutons into the soup to serve.
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