Creamy Leek Soup with vegan mince and bruschetta

Ingredients:

For the soup:

3 Tbsp vegetabel stock, e. g. Pfiffikuss organic POWDERED CONDIMENT

200 g soy granules, e. g. Vantastic foods VANTASTIC GRANULES from soy

2 leeks

400 g potatoes

2 onions

1 clove of garlic

5 Tbsp olive oil, e. g. Byodo BRAT-OLIVE MEDITERRAN, organic

50 g yeast flakes, e. g. Vantastic foods YEAST FLAKES 

4 Tbsp mustard

2 Tbsp vegan alternative to cream cheese, e. g. Happy Cashew THE FRESH Classic, organic

1 Tbsp vegan alternative to hard cheese, e. g. Happy Cashew THE SPICY Cashewsan

salt, e. g. Erntesegen PRIMAL SALT

pepper

For the bruschetta:

½ baguette

1 tomato

3 Tbsp vegan pesto, e. g. Byodo PESTO ARRABBIATA

As garnish:

5 stalks of parsley

 

Instructions: 

Servings: 4 people
Prep and Cook Time: 40 minutes 

Let's start with preparing the vegan mince. Make a hot broth with from 500 ml of water and vegetable stock and add the soy granules to it and them 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.

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.

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.

Once pureed you can stir in the add the yeast flakesmustard 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.

Now you can preheat the oven to 200° C / 390° F.

In the meantime, cut the baguette into slices and chop the tomatoes into quarters. Remove the core of the tomatoes, dice them and mix them with the pesto in a bowl. The spread the mixture onto the baguette slices.

Now fry the soy granules with the remaining olive oil and add them to the soup. Bake the bruschetta briefly in the preheated oven.

Lastly, pour the soup into bowls, garnish with parsley and serve with the finished bruschetta.

TIPS:

  • You want to make the dish a feast for the eye? Simply, save a few of the leek slices and sprinkle them over the soup.
  • You can vary the cheese flavor of the soup by using more or less yeast flakes. Start of by using a bit and depending on how strong you want the flavor to be add more.
  • For a milder bruschetta you can also use e. g. Zwergenwiese Bio BRUSCHESTO Spread instead of the Pesto. 

 

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