Yields 10 Portions
1 whole coarsely chopped Leek
5 pounds cubed Potatoes
1 1/2 pounds cubed Carrots
1 each Bay leaf
4 teaspoons Thyme
1 tablespoon Salt
1 tablespoon white Pepper
32 ounces Vegetable broth
4 cups Water
5 cups Soy milk
3 tablespoons Oil
4 tablespoons All-purpose flour
Level of Difficulty:
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In a large pot, combine leeks, potatoes, carrots, bay leaf, thyme, salt and pepper. Add vegetable broth and enough water to cover vegetables. Bring to a boil. Turn heat to simmer and cook until vegetables are soft.
In a separate pan, heat soy milk. When vegetables are soft, add milk to vegetable mixture.
Make a roux, or paste, by combining the oil and flour. Stir into hot soup, a tablespoon at a time, allowing several minutes of cooking between each addition until soup reaches desires thickness.
Remove bay leaf before serving.
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