Mince Leek Soup

Cheese Mince Leek Soup

Preparation Time: 20 – 30 min  Cooking Time: 15 – 20 min  Serves: 3 – 4

Cheese Mince Leek Soup

1 mug Soya mince
Water for the Soya mince
1 tsp vegetable stock
1 tbsp sunflower oil
350 ml vegetable stock
3 leeks, chopped into thin rings
250 g non dairy creamy cheese

Preparation method

  • Take a bowl and soak the soya mince in water as instructed on the packet. Add 1 tsp vegetable stock, leave it for around 20 min.
  • Heat the sunflower oil in a large saucepan and add the soya mince and fry for about 5 minutes.
  • In the meantime cut the leek lengthwise in half and then in thin half rings.
  • Add the leek into the saucepan. Cover the saucepan and simmer over a gentle heat for around 5 minutes until the leek is soft, stirring occasionally.
  • Add the creamy cheese and stir until the cheese is melted, add the 350 ml vegetable stock and simmer again for around 5 minutes.
  • At the end of the cooking time, stir some salt or pepper if necessary.

 Alternatively, you can use mince (half beef – half pork) instead the soya mince.

Mince Leek Cheese Soup

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