Leek, Potato, Spinach & Wild Garlic Soup
From the Field Kitchen
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45 Minutes
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Serves 2
50 minutes
Serves 4
What you'll need…
- Olive oil
- 1 onion
- 2 leeks
- 300g risotto rice
- 500ml plant based milk (soya, oat, almond etc)
- 700ml vegetable stock
- 1 lemon
- 100g spinach
- 200g peas
- Flat leaf parsley
- 50g vegan parmesan (optional)
The method
1
Place the vegetable stock into a large pot and gently warm through until ready to use. In the meantime, chop the onion and leeks.
2
In a large, deep dish, heat a glug of olive oil over a medium heat and add the onion and leeks. Fry for approximately 10 minutes or until soft. Add the rice and fry for a few minutes until it begins to turn clear.
3
Turn up to a high heat and begin to add in a ladle of stock one bit at a time. Constantly stir the rice until all of the stock is absorbed. Once all the stock has been added, pour in the plant based milk of your choice and keep on a medium heat until the rice is tender.
4
Zest and juice the lemon and add into the risotto along with the spinach and peas. Remember to season to your taste!
5
If using Parmesan add that in now, and serve with the parsley. Enjoy!
Recipe inspired by Alpro
