Leek Soup

What a great winter soup. So creamy.

• 2 cups leeks, trimmed and sliced
• 1 onion, chopped fine
• 3  large potatoes, peeled and diced
• 3 cups vegetable stock
• 1/2 cup rice milk
• 2 tbsp. vegan margarine
• 1/2 tsp. dried thyme
• 1/2 tsp. dried marjoram
• 1/2 tsp. dried rosemary
• sea salt, pepper, to taste

 

1. Heat margarine in large stockpot over medium heat. Add leeks and onions and cook for 5-7 minutes. 
2. Add potatoes, herbs, salt, pepper and vegetable stock and bring to a boil. Let simmer for 20 minutes.
3. Transfer soup to a blender, add rice milk and blend until smooth. Adjust seasoning to taste. 
4. Garnish with fresh parsley and serve with warm crusty French bread.