Creamy Vegan Potato-Leek Soup
15 min
Vegan
23214
For 2 Portions
600 g
potato
240 g
cannellini beans, canned
120 ml
vegan whipping cream
90 g
baby spinach
8 sprig(s)
thyme, fresh
2
leek
700 ml
vegetable broth
4 clove(s)
garlic
2 leaves
bay leaf
2 tbsp
olive oil
2 tsp
white wine vinegar
1/2 tsp
chili flake
salt
pepper
1. All set?
2. Wash thyme and shake dry.
3. Optionally, bundle together thyme and bay leaf, securing with kitchen twine. Set aside.