Vichyssoise Soup

A leek and potato soup with roasted almonds, chia seeds and Alpro Soya Cuisine

4 portions


150g potatoes

½ of the white part of leek

1 stalk of celery

300ml of vegetable stock

1 bay leaf

100ml of Alpro Soya Unsweetened Wholebean

150ml of Alpro Soya Cuisine

1 tablespoon of olive oil

a pinch of nutmeg

pinch of freshly ground pepper

pinch of salt

1 slice of bread

50g of almonds

Made with


1. Peel and slice the potatoes into thin pieces and chop the white part of the leek and the stalk of celery.
2. Heat up olive oil in a saucepan and add the potato, leek, celery and bay leaves. Slowly cook over a low heat making sure they don’t change colour. Then, deglaze the mixture with vegetable stock and Alpro Soya Unsweetened Wholebean. Let it simmer for about 15 minutes and then add Alpro Soya Cuisine. Blend thoroughly and season with nutmeg, pepper and salt before letting the soup cool down.
3. Roast the bread and chopped almonds in a preheated oven at 200 °C for 10 minutes or in a pan until golden. Mix and season with salt and pepper.
4. Serve with a crunchy almond topping.

  • Lactose free