Tangy Leek and Ginger Soup
This recipe is egg free This recipe is dairy free This recipe is gluten free This recipe is wheat free Suitable for vegans
Preparation notes

Serves 4
Preparation time 10 minutes
Cooking time 15 minutes


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

  1. 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.

  2. 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.

  3. 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.

  4. Return to the saucepan and gently heat without boiling, stirring all the time. Serve garnished with a sprinkling of paprika.
Copyright © The Vegetarian Society, recipe created by Marise Maddison.