Creamy Leek Soup with Vegan Mince

1. Let's start with preparing the vegan mince. Make a hot broth with 500 ml of water and vegetable stock and add the soy granules to it and then soak for 15 minutes. Then squeeze the water out of the granules using your hands. Save the ramaining broth for later as you will be needing it for the soup.

2. Wash the leek and chop it into rings, peel the potatoes, and cut them into cubes. Peel and dice the onions and the garlic and sauté them in a pot adding 2 Tbsp of olive oil.

3. Add the leek and the potatoes and pour the remaining broth into the pot and add another 500 ml water. Let the soup simmer for about 20 minutes, stirring occasionally, and then puree it.

4. Once pureed you can stir in the add yeast flakes, mustard, and the vegan alternative to cream cheese and hard cheese. Season the soup with salt and pepper and if the soup is too thick, you can also add some more water.

5. Now fry the soy granules with the remaining olive oil and add them to the soup. Lastly, pour the soup into bowls, garnish with parsley and serve!