Please note that the Prep time is hands-on time only. Allow an hour or more for the soup to chill if you want to serve it cold. But this soup is also good as a hot soup if you just can't wait for it to chill.
Author: Tina Coopman
Recipe type: Soup
Cuisine: French
Serves: 4 servings
Ingredients
3 leeks
2 tablespoons dairy-free buttery spread or sticks
2 cups chopped potatoes
2 cups vegetable stock
1½ cups plain unsweetened coconut milk beverage
¾ teaspoon salt
Black pepper, to taste
Chives, for garnish
Instructions
Trim off the green tops of the leeks and slice lengthwise. Wash the leeks making sure to clean in between the layers. Thinly slice the leeks and discard the ends.
Melt the butter alternative in a saucepan over medium low heat. Add the leeks and cook, stirring frequently, for about 10 minutes, or until leeks have become tender.
Add the potatoes and stock, and bring the soup to a boil. Reduce the heat to low, cover, and simmer for 30 minutes, or until the potatoes are tender.
Allow the soup to cool for 15 minutes.
Puree the soup in your food processor or blender.
Add the milk beverage, salt, and pepper and blend to mix.
Refrigerate the vichyssoise to serve cold.
Divide the soup between four bowls, and top with chopped chives.