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My low-cal, hearty vegan leek and potato soup is a simple, yet delicious winter warmer.
Which is just as well because it’s been really cold here of late. Really cold.
(OK, compared to the weather that some of you have, it’s not that cold but for me, it’s bloomin’ parky!)
Feels like -9? 9? More like -19! Brrrrr.
It’s been too cold to snow. Until earlier today. Hooray!
Lookie – isn’t it gorgeous?
It’s now warmed up to 1°C (34°F), and is really lovely out. I even turned off the heating this afternoon, and opened the windows. I’m turning Canadian, I think.
(Not really.)
I suspect it will get cold again soon, and since we did a big grocery shop the other day, in preparation for a cold snap, I decided to make a vat of leek and potato soup.
Because that’s what you do when you’re snowed in, right?
(OK, we’re unlikely to be snowed in.)
Vegan Classic Leek and Potato Soup
Is…
- really easy-peasy to make
- incredibly filling
- full of wintery goodness
- gluten-free
- soy-free
- nut-free
- low-fat
- low-cal
- super-yummy!
This will keep in the ‘fridge for several days, and will also freeze. Just in case you do find yourself snowed in.
Enjoy!
