We’ve been experimenting more at home recently and came up with a bit of a dairy-free winner that we’d only ever previously made with cream. We used the BBC’s Good Food recipe as a basis then tweaked it a bit.
All that you to do is the following (obviously you can double/triple the ingredients for more servings) This made about 4-6 servings.
You need –
2 leeks (washed and chopped); 3 medium potatoes (peeled and chopped into 8ths); two crushed cloves of garlic; Oatly cream and Oatly milk; heavy-bottomed saucepan and lid; olive oil; 500mls of vegetable stock; a Knorr mixed herbs pot; seasoning (salt, cracked black pepper and mixed herbs)
Heat about two tablespoons of olive oil in your pan (We sloshed it in!!)
Then add your leeks, potatoes and garlic and toss around in the oil to coat. Fry gently for about ten minutes to soften and colour the onions.
Pour in your vegetable stock and then pop in most of the Knorr mixed herb flavour pot to add even more flavour. Cover with the lid and simmer for about 15/20 minutes, or until the potatoes and leeks are nice and soft.
Once everything is cooked enough, blend into a smooth soup (we used a stick blender). Add as much of the Oatly cream and milk as you want to create a lovely, creamy soup. The cream will leave a thicker consistency and the milk will thin the soup.
Season to your required taste and serve with preferably chunky bread (we only had sliced white, but a crusty loaf would have been far nicer!)
Yummy, tasty dairy-free creamy soup! Delicious!
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