Creamy Leek-Potato Soup & Cheesy Garlic Bread

Ingredients soup (5 servings):

  • olive oil
  • 1 onion (finely chopped)
  • 2 garlic cloves (minced)
  • 3 big white potatoes (peeled and in 2cm pieces)
  • 3 leeks (chopped)
  • 700ml water
  • 1 vegetable stock cube
  • 1 tbsp thyme
  • 2 tbsp oregano
  • pink himalayan salt
  • black pepper

Ingredients garlic bread (6 pieces):

  • 10-12 tbsp olive oil
  • 1 garlic clove (minced)
  • 1 tbsp mixed herbs
  • oregano
  • 6 bread slices (optional gluten-free)
  • 6 slices vegan cheese

Preparation soup:

  1. Put some olive oil in a medium cooking pot, add onion, garlic and cook until soft +/-3 minutes.
  2. Add the potatoes and leek, give it a good stir and cook for another 3 minutes.
  3. Now add the water, once boiling add the vegetable stock and cook until the veggies are soft. +/- 10-15 minutes. Add salt, pepper, thyme and oregano.
  4. In the meantime start making the garlic bread (recipe below).
  5. When the veggies are soft, blend until you have a smooth and creamy soup. Add more spices if desired.
  6. If the soup is too thick, add more water.

Preparation garlic bread:

  1. Take a small bowl and mix the olive oil together with the garlic and mixed herbs.
  2. Spread the olive oil mixture on the bread slices. Put a slice of cheese in between 2 slices of bread and make 3 sandwiches
  3. Then slice the 3 sandwiches in half diagonally to form triangles and put more olive oil mixture on top of the bread. Do this for all the bread slices, so you will have 6 garlic breads at the end.
  4. Sprinkle some oregano on top of the garlic bread and put in the oven for +/- 5-10 minutes, until golden brown and crispy.

 

Smakelijk! Bon appétit! Enjoy  your meal!

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