There are some dishes that are hard to imagine without meat, cheese or sour cream.
One of these dishes is undoubtedly the well-known minced leek soup!
Of course we didn’t use “real” minced meat in our recipe.
For a version that should be as close as possible to the original, we used “fresh” vegan minced meat from the refrigerated section. There are now generally very good alternatives in both discount stores and local supermarkets.
As you will soon see, our vegan version of the minced leek soup only needs a few ingredients.
And without having to be particularly creative, you can prepare the soup perfectly with a little less broth, for example as a sauce for noodles or mashed potatoes.
Admittedly, this recipe is not for every day.
The ingredients contain substitute products that should generally be used sparingly.
But if you feel like this hearty dish, you have a good chance here to give in.
Minced leek soup
- 2 sticks of leeks
- 2 tbsp oil
- 250 g vegan minced meat (from the refrigerated section)
- 500 ml vegetable broth
- 250 ml vegetable cream (more if you like)
- 100 g vegetable cream cheese
- 1 pinch nutmeg
- Clean the leek. Cut off the dark green ends. Wash off at the ends, because the sand is always hiding here.
- Now halve the sticks and halve these into quarters. Cut these into thin strips. It is best to wash and drain these in a water bath with cold water.
- Set up a large saucepan and heat the oil in it.
- Add the vegetable ground beef and sauté.
- When it is fried nice and crumbly, deglaze with the vegetable stock and simmer for about 10-15 minutes.
- Nutmeg and possibly some salt can now also be added.
- Add the vegetable cream and the cream cheese and simmer for a few more minutes until the leeks are done.
- Just add salt and pepper to taste and serve with fresh bread, for example.