Corn, Leek and Potato Chowder
Soups
Main
Lactose free
Vegan
Oat
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Olive oil, for frying
2 onions, finely sliced
3 medium leeks, finely sliced
2 garlic cloves, crushed
1 tbsp flour
3 Maris piper potatoes (700-800g), scrubbed and 1cm dice
1.2L vegetable stock
150g tinned sweetcorn, drained
150g spinach
1 lemon, juice and zest
3 tbsp chives, finely chopped
1 red chilli, finely diced
Bread
lemon wedges
300ml Alpro Oat No sugars Drink
The potatoes soak up liquid as the soup sits, top up with a little more hot stock or boiling water if the liquid is absorbed.
Ingredients
Olive oil, for frying
2 onions, finely sliced
3 medium leeks, finely sliced
2 garlic cloves, crushed
1 tbsp flour
3 Maris piper potatoes (700-800g), scrubbed and 1cm dice
1.2L vegetable stock
150g tinned sweetcorn, drained
150g spinach
1 lemon, juice and zest
3 tbsp chives, finely chopped
1 red chilli, finely diced
Bread
lemon wedges
300ml Alpro Oat No sugars Drink
The potatoes soak up liquid as the soup sits, top up with a little more hot stock or boiling water if the liquid is absorbed.
Preparation
1
In a large deep saucepan, heat a generous glug of oil over a medium heat. Add the onions and leeks and gently fry for 10 minutes, stirring regularly. Add the garlic, flour and potatoes and fry for 3-4 minutes stirring, until they start to cook through and the flour has coated the vegetables.
2
Stir in the Alpro Oat Unsweetened drink and stock, season and bring to a simmer, stirring regularly. Pour in the sweetcorn and lemon and bring to a simmer. Simmer for 30-40 minutes until the vegetables are tender and the soup coats the back of a spoon. Season to taste, stir in the chives and serve with bread and extra lemon wedges
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