On cold, uncomfortable days, there is not much better than a warm and filling soup. And since winter is celebrating a little revival right now, and we have a lot of leek in the vegetable box, we created this recipe for a vegan leek and cheese soup with mince.
The prototype is a hearty soup, which in the original is not really vegan-friendly and quite heavy thanks to minced meat, soft cheese and creme fraiche or cream. Our plant based version is definitely not a light summer soup either, but it is still not nearly as greasy. For example, we do not use cheese substitutes. To make the soup creamy, we sweat some flour with it instead and add plant cream (e.g. oat or soy cuisine) just before serving. The yeast flakes provide the cheese taste. And we use dried soya mince instead of the minced meat.
Vegan Leek & Cheese Soup with Mince
Ingredients
Soup
- 3 Leeks, approx. 500 g
- 1 clove garlic
- 1 onion, small
- 1 heaped tbsp flour
- 800 ml vegetable stock
- 200 ml vegan cream
- 8 tbsp nutritional yeast flakes**
- 1 tsp paprika powder
- 1 pinch nutmeg
- Vegetable oil, for frying
- salt + pepper
Vegan Minced Meat
- 100 g dried soya mince
- 3 tbsp soy sauce
- 1 tsp Liquid Smoke**, optional
- Vegetable oil
Preparation
- Pour boiling water over the dried soya mince in a saucepan and let it steep for 5-10 minutes. Drain, rinse with cold water and squeeze out excess liquid.
- Clean the leek and cut into rings. Peel onion and garlic and chop finely.
- Heat a good dash of vegetable oil in a large saucepan over medium-high heat. Fry the leek and onion for about 3 minutes, then add the garlic and fry briefly as well. Pour in the flour, sweat briefly and deglaze everything with the stock. Bring to the boil briefly and then simmer for about 10 minutes at a low temperature with the lid closed.
- Fry the soya mince in a pan with a good dash of vegetable oil at a relatively high temperature. Deglaze with soy sauce and liquid smoke.
- Season the soup with vegan cream, yeast flakes, paprika powder, nutmeg, salt and pepper. Serve with the vegan minced meat.
Song of the recipe:
AVEC is actually called Miriam Hufnagl and is an Austrian singer. The minimalist piece Dead is about inner emptiness and, in terms of mood, fits more into the cold and dark season. Just like this soup.
(Would you like to listen to all the songs for the recipe? Find them collected in one playlist here)
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