Leek and ginger soup recipe
Leek and Ginger Soup recipe
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|450 g||leeks, outer leaves removed, cut horizontally into thin slices|
|2 clove(s)||garlic, minced|
|2 medium||potatoes, peeled, diced|
|600 ml||vegetable broth|
|5 tbsp||ginger wine, to taste|
|6 tbsp||soya cream|
|salt and pepper, to taste|
Melt the margarine in a saucepan and sauté the leeks for 5 minutes until soft, then add the garlic and sauté for a further 30 seconds.
Add the potato and stock and bring to the boil. Then reduce heat and cook for about 10 minutes.
Remove from the heat and add ginger wine and the soya cream. Leave to cool a little, then process in a blender until smooth.
Return to the saucepan and gently heat without boiling, stirring continuously.
ca. 15 min
Grade of difficulty:
Calories per portion:
Reference: Leek and ginger soup recipe
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