English
Traditional Vichyssoise soup
with leek, potatoes and carrots
This creamy soup with French origin is accompanied by croutons and chives.
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Nice and quick!
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Vegan
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
wheat, celery, soya, gluten
Utensils:
(Hand) blender
Ingredients
Potato
Leek
Garlic
Carrot
Vegetable broth
Soy cream
Chives
Croutons
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2494
596
22
4
90
17
9
11
0
555
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash the vegetables. Peel the potato and carrot, and cut them into small cubes. Chop the leek and the garlic. Heat 2 tablespoons of oil in a pot and cook the potato for 3 minutes. Season to taste. Add the carrot, leek and garlic. Season to taste and sauté everything for another 2 minutes. Add 700ml of water and the vegetable broth. Bring it to a boil and let it simmer for 15 minutes.
2.
Remove the pot from the heat and blend it with a hand blender to a smooth cream. Add the soy cream and place it back on the fire. Let it cook for another minute.
3.