This classic french soup is amazing any time – to make it more refined, pass the soup through a fine sieve.
Makes four serves.
Finely slice the leeks into rings. In a saucepan add olive oil and gently cook the leeks over a low heat until they are soft, about 10 minutes.
While the leeks are cooking wash the potatoes and cut into small pieces and grate the carrot.
Add the stock, potato and carrot to the leeks. When the potato is soft (about 20 minutes) add the soy milk and blend with a stick blender until smooth.
Season with salt and pepper and serve with crusty bread and drizzle of oil on top.